🦝 Morfi
Morfi the raccoon chef

Easy dinner ideas for tonight

Real, tested home recipes pulled from Morfi's library of 14,000+ meals. Tap any recipe for the full ingredient list and step-by-step instructions.

What is Morfi?

Morfi is a free app built around one everyday problem: it's 5 p.m., everyone's hungry, and nobody can agree on what's for dinner. Instead of scrolling through recipe sites and hoping you happen to have the ingredients, Morfi starts with what's actually in your kitchen. Snap a photo of your fridge, pantry, or cabinets and Morfi identifies what you have, then matches it against a library of more than 14,000 home-tested recipes to suggest dinners you can make right now — no last-minute grocery run required.

The name comes from "morfi," a playful slang word for food, and the app's mascot is Morfi, a cartoon raccoon chef who's always rummaging through the kitchen for the next good meal. Underneath the humor is a practical tool: Morfi learns your household's food styles, dietary needs, allergies, and disliked foods, remembers the meals you've cooked, and keeps your favorites one tap away. If you're cooking for picky eaters or managing an allergy, the suggestions adapt to you — not the other way around.

How Morfi comes up with dinner ideas

The core idea is simple: the best dinner idea is one you can actually cook tonight. Morfi scans your kitchen photos and builds a live pantry list, then ranks recipes by how well they match what you already have. The top suggestions are meals that are genuinely within reach, and if a recipe needs one or two things you're missing, Morfi tells you exactly what to pick up on the way home.

From there, Morfi works like a kitchen companion rather than a recipe dump:

  • Step-by-step instructions. Every suggestion comes with clear, numbered cooking steps, so you can start cooking without juggling five browser tabs.
  • A weekly meal planner. Line up the week's dinners, favorite the winners, and reuse them in a tap when you draw a blank.
  • A smart shopping list. When a recipe needs something you're out of, Morfi adds it to your list — and it can compare prices between the stores you shop at so you know where your groceries cost less.
  • Grocery spending tracking. Photograph your receipts and Morfi logs what your food actually costs over time, so budget dinners stay on budget.

How to use this page

Below you'll find 30 recipes straight from Morfi's shared recipe library — the same meals the app serves up when it scans your kitchen. Head to the quick 30-minute dinners when the evening got away from you, the chicken and pasta sections for reliable crowd-pleasers, or the soups and stews when you want a pot big enough for leftovers. Tap any recipe to see the full ingredient list and instructions — free, no account needed. And when you want dinner ideas built around your own fridge, your dietary needs, and your grocery budget, that's exactly what the Morfi app is for.

Quick dinners (30 minutes or less)

Weeknight wins when everyone's hungry now.

Cubed Steak Paprika

30 minServes 4
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I found this one in the Better Homes & Gardens New Cookbook. Super delicious!

Ingredients

  • butter or 1 tablespoon margarine
  • beef cube steaks
  • sliced fresh mushrooms
  • /2 cup chopped onion (1 medium)
  • arlic clove, minced
  • paprika
  • /4 teaspoon black pepper
  • beef broth
  • /2 cup dairy sour cream
  • all-purpose flour

Instructions

  1. In a 12-inch skillet melt butter over medium-high heat until butter sizzles.
  2. Add steaks; reduce heat to medium and cook for 5 to 8 minutes or until done, turning once.
  3. Remove meat, reserving drippings in skillet.
  4. For sauce, cook mushrooms, onion, garlic, paprika, and pepper in reserved drippings in skillet until mushrooms are tender.
  5. Stir in broth.
  6. Stir together sour cream and flour, stir into skillet.
  7. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
  8. Return steaks to skillet with sauce; heat through.

Baked Fish With Mushroom Wine Sauce

30 minServes 2
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This is a delicious baked fish recipe for two with a light topping that adds great flavor. Cod, orange roughy or any other white fish works well in this recipe.

Ingredients

  • margarine
  • chopped mushroom
  • lemon juice
  • garlic, minced
  • salt
  • pepper
  • fish fillets
  • /4 cup chopped scallion

Instructions

  1. Preheat oven to 400.
  2. In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
  3. Place fish in 1-qt.
  4. casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
  5. If desired, sprinkle with parsley just before serving.

Smoky Citrus Kabobs

30 minServes 4
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Enhance even more using Recipe #227473. Serve over rice or with a coleslaw.

Ingredients

  • pork tenderloin, cut into 3/4-inch cubes or 1 lb shrimp, deshelled and deviened
  • /3 cup smoky barbecue sauce
  • chipotle chile in adobo, minced
  • /3 cup orange marmalade
  • /4 cup tequila

Instructions

  1. Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before or Recipe #227473).
  2. Stir together remaining ingredients for basting sauce. Place kabobs over medium-hot coals, brushing generously with basting sauce.
  3. Grill and turn to brown evenly, brushing frequently with sauce, just until done, about 10-12 minutes.
  4. Optional Marination: can be marinated in the glaze for 30-60 minutes. Then heat the glaze and simmer for 5 minutes before brushing it on the meat.

Fettuccine Alla Carbonara

30 minServes 4
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A 25 year old tasty Italian recipe. Serves 4-6

Ingredients

  • (12 ounce) package fettuccine
  • /2 cup heavy cream
  • egg yolks
  • /2 cup grated parmesan cheese
  • 1 1/2 lb ham, cut in julienne strips

Instructions

  1. Boil & drain noodles.
  2. Mix cream, egg yolks, & cheese in small bowl.
  3. Saute ham in butter.
  4. Add noodles to ham & blend well.
  5. Remove from heat.
  6. Add cream mixture & stir well.

Mediterranean Chicken Pitas

30 minServes 4
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I love the sauce this makes to put over the top of the pitas, too yummy!

Ingredients

  • whole wheat pita bread
  • /4 cup olive oil
  • boneless skinless chicken breasts
  • salt and pepper, to taste
  • tomatoes, diced
  • reen bell pepper, sliced
  • red bell pepper, sliced
  • yellow bell pepper, sliced
  • feta cheese, crumbled
  • ettuce, for garnish
  • olive, for garnish
  • fresh lemon juice

Instructions

  1. Stir fry chicken and peppers in olive oil until done; cut into slices and set aside.
  2. Mix tomatoes, cheese, lemon juice and olive oil together. Season with salt and pepper.
  3. Place lettuce in pitas, add chicken/pepper mixture, top with tomatoes/cheese/oil sauce.
  4. Garnish with olives and enjoy.

Summery Garden Pizza

30 minServes 4
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Light and fresh, this is perfect when you are craving pizza, but don't want the heaviness of greasy meats.

Ingredients

  • ball of refrigerated pizza dough
  • cornmeal
  • olive oil
  • mushroom, sliced
  • small onion, sliced thinly
  • zucchini, sliced into thin rounds
  • parsley
  • /4 teaspoon oregano
  • arlic cloves, minced
  • mozzarella cheese, grated
  • cheddar cheese, grated
  • /4 cup parmesan cheese, grated

Instructions

  1. Lightly drizzle large pizza pan with olive oil, then sprinkle with cornmeal.
  2. Roll out dough to desired thickness and arrange on pan.
  3. Mix all vegetables in a bowl with a spritz of olive oil, garlic and spices.
  4. Layer over dough and sprinkle on cheeses in order listed.
  5. Bake at 375 until crust is golden brown.

Chicken dinner ideas

The weeknight classic, done a dozen ways.

Garlic-teriyaki Chicken Wings

30 minServes 4
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I whipped these little guys up since we were craving chicken wings from our favorite local restaurant. We didn't want to drive the 10 miles there - so I came up with this recipe with ingredients we had on hand. My fiance swears they are better than any we've had; and I have to agree!!!

Ingredients

  • chicken wings, separated
  • coarse salt
  • /2 cup butter
  • light corn syrup
  • soy sauce
  • brown sugar
  • /2 teaspoon dry mustard
  • /8 teaspoon cayenne pepper
  • arlic cloves, minced
  • /2 tablespoon fresh ginger, pressed and minced

Instructions

  1. Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt. Cool and set aside in large bowl.
  2. Heat oil on high heat until it hisses when splashed with a drop of water.
  3. Coat chicken pieces with salt.
  4. Carefully lower chicken wings into hot oil. Fry until chicken is caramel in color and crispy; about 10 minutes.
  5. Remove chicken from oil and drain on paper towels.
  6. Toss chicken in butter mixture until well coated. Remove and serve with blue cheese or ranch.

Stove Top Chicken And Spaghettini

60 minServes 4
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Another wonderful and very tasty chicken dish! I have even added in green olives to this. The complete dish is prepared in an extra large frypan. If desired you can also mix in about 1/4 cup Parmesan cheese into the cream mixture while cooking.

Ingredients

  • 6 boneless skinless chicken breasts, cut into cubes
  • 4 tablespoons butter or 3 -4 tablespoons margarine
  • minced fresh garlic (or to taste)
  • arge onion, chopped
  • tomatoes, chopped
  • basil (or to taste)
  • spaghettini, pasta (can use linguine also)
  • 4 tablespoons dry white wine
  • /4 cup good quality chicken broth
  • half-and-half cream
  • seasoning salt and pepper (or regular salt)
  • /2 cup chopped fresh parsley
  • rated parmesan cheese

Instructions

  1. Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside.
  2. Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate.
  3. Saute the onion and garlic until soft (not brown).
  4. Add in the chopped tomatoes and basil; cook stirring for 3 minutes.
  5. Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds.
  6. Stir in half and half cream, salt, pepper, and cook until slightly thickened.
  7. Add in the cooked chicken cubes (and all the juices that were left on the plate).
  8. Simmer for about 3-4 minutes.
  9. Stir in about 1/3 cup parsley; mix to combine.
  10. Toss/mix in pasta.
  11. Serve in large serving bowls.
  12. Sprinkle with grated Parmesan cheese.
  13. Delicious!

Chicken Stir Fry With Ginger Peanut Sauce

30 minServes 4
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This another recipe I got from our local newspaper

Ingredients

  • soy sauce
  • peanut butter
  • white wine (or rice wine vinegar)
  • brown sugar
  • ginger, minced
  • /2 teaspoon hot pepper sauce
  • peanut oil
  • /4 lb chicken breast, cut into strips
  • medium carrots, sliced
  • red pepper, cut into bite size pieces
  • yellow pepper, cut into bite size pieces
  • snow peas, trimmed

Instructions

  1. In a small bowl, stir together the soy sauce, peanut butter, white wine, brown sugar, ginger, garlic and hot pepper sauce. Set aside.
  2. In a wok or large skillet heat oil. Add chicken and stir fry for about 3 minutes. Add carrots and stir fry 2 minutes. Add peanut sauce, peppers and snow peas.
  3. Stir fry until vegetables are tender but still crisp and thicken is cooked through, about 2 minutes.

Grilled Chicken Breast With Oriental Marinade

15 minServes 4
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Just a nice way to cook chicken.

Ingredients

  • light soy sauce
  • mustard powder
  • clear honey
  • cm piece fresh ginger, Peeled and grated
  • medium onion, Peeled and grated
  • arlic cloves, Peeled and crushed
  • star anise, crushed
  • chicken, cut into 8 pieces
  • salt and pepper, to taste

Instructions

  1. Mix the soy sauce and dry mustard powder together in a china or glass container to form a marinade. Add the honey, ginger, onion, garlic and star anise to the soy sauce mixture and leave to stand for at least 8 hours.
  2. When complate, coat the chicken with the mariande and leave for at least 1 hour, turning occasionally and basting.
  3. When ready to cook, sprinkle salt and pepper to taste over the chicken and grill or barbeque for 5-6 minutes.
  4. While the chicken is cooking, put the rest of the marinade in a saucepan and bring to the boil.
  5. Turn the chicken over and cook for a further 5-6 minutes, basting with the marinade occasionally during the cooking.
  6. Note: Makes an excellent all-round low-fat marinade for lamb, pork and fish steaks.

Spinach Artichoke Chicken Recipe

60 minServes 8
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I was searching for a way to better my diet and ran across this great sounding recipe.

Ingredients

  • olive oil flavored cooking spray
  • chicken breasts
  • water-packed artichoke hearts, drained
  • frozen spinach, thawed and squeezed
  • shallots, chopped
  • arlic clove, minced
  • /2 cup Greek yogurt
  • /2 cup mayonnaise
  • /2 cup parmesan cheese
  • /2 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
  2. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
  3. Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
  4. Let stand about 5 minutes before serving.

Spiced Chicken Thighs With Yogurt Sauce

30 minServes 4
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Spicy but cool with the yogurt. Make more or less spicy with the amount of cayenne used. Serve with brown rice or couscous. 7 weight watcher points per service (2 thighs, 1/4 rice or couscous, 1/4 yogurt sauce).

Ingredients

  • uncooked brown rice
  • ground cumin
  • ground coriander
  • ground turmeric
  • /4 teaspoon ground ginger
  • /4 teaspoon ground red pepper
  • /2 teaspoon salt, divided
  • boneless skinless chicken thighs (about 1 1/2 pounds)
  • cooking spray
  • 2 garlic clove, minced
  • (6 ounce) carton plain fat-free yogurt
  • dried basil

Instructions

  1. Cook brown rice according to package directions.
  2. Combine cumin and next 4 ingredients (through pepper) in a bowl; stir in 1/4 tsp salt. Sprinkle 1/3 spice mixture over chicken.
  3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan, spiced side down. Sprinkle other side of chicken with 1/3 spice mixture, keeping last 1/3 of spices in bowl. Cook chicken 6 minutes on each side or until done.
  4. Combine yogurt, remaining spice mixture, remaining 1/4 tsp salt, basil, and garlic in a bowl, stirring well.
  5. Serve with chicken and rice.

Pasta night

Cozy bowls that come together from pantry staples.

Taco Pasta Bake

60 minServes 6
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This is a great recipe which even the kids will enjoy.

Ingredients

  • beef mince
  • packet taco seasoning mix
  • condensed tomato soup
  • tomatoes (chopped)
  • macaroni
  • small onion (chopped)
  • grated cheddar cheese
  • /2 package of crushed tortilla chips

Instructions

  1. Preheaat oven to 175c (350f).
  2. Cook the pasta in a large pan of boiling water then drain.
  3. Brown the mince in a large pan and drain any excess fat return to pan and add onion.
  4. Then add taco seasoning mix, condensed soup and chopped tomatoes.
  5. Stir in the cooked pasta.
  6. Pour into a large casserole dish, and sprinkle the crushed tortilla and cheese over the top.
  7. Bake for about 30 until cheese is golden.
  8. Serve with salad.

Red Clam Sauce For Pasta

30 minServes 3
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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I have always liked a white clam sauce, but this sounds like a great variation.

Ingredients

  • /4 cup olive oil
  • garlic, minced
  • minced celery
  • reen bell pepper, seeded and minced
  • onion, minced
  • (5 ounce) cans baby clams, drained and chopped
  • tomato-based pasta sauce (homemade or your favourite from a jar)

Instructions

  1. In a heavy saucepan, heat oil over medium heat and cook garlic, celery, green pepper and onion, stirring often, until tender; this will take about 10 minutes.
  2. Stir in clams and tomato sauce, and bring to a boil.
  3. Reduce heat and simmer, for only a few minutes, just to let flavours blend.
  4. Serve over hot pasta; linguine is recommended.

Gremolata Crusted Salmon Pasta Bake

30 minServes 4
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Italian gramolata is an aromatic mixture of parsley, lemon zest and garlic.

Ingredients

  • dried pasta shapes
  • milk
  • salmon fillet, skinned
  • cheese sauce, bought
  • capers, drained and rinsed
  • arlic cloves, chopped
  • emon, zest of, Finely grated
  • flat leaf parsley, chopped

Instructions

  1. Method.
  2. Preheat the broiler to medium. Cook the pasta according to pack instructions.
  3. Heat the milk in a frying pan until bubbling, add the salmon and a little seasoning, and cover with a lid.
  4. Cook gently for 6-7 minutes or until just cooked through. Using a slotted spoon, transfer to a plate and keep warm, reserving the milk in the pan.
  5. Pour the cheese sauce into the frying pan and add the capers. Cook gently, stirring until very hot.
  6. Drain the pasta and add to the pan. Flake the fish into the pan.
  7. Toss the ingredients together until combined then tip into a shallow, heatproof dish.
  8. Mix together the garlic, lemon zest and parsley, and add the breadcrumbs.
  9. Scatter over the pasta bake and broil for 1-2 minutes until the breadcrumbs begin to colour. Serve with steamed green beans.

Chicken Sausage And Pasta

60 minServes 8
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delicious and easy meal for the whole family

Ingredients

  • sweet italian style chicken sausage
  • reen bell pepper
  • yellow pepper
  • arlic cloves
  • rosemary
  • Italian-style diced tomatoes, drained
  • arge onion
  • bow tie pasta
  • heavy cream
  • parmesan cheese
  • mascarpone cheese
  • salt and pepper
  • olive oil

Instructions

  1. cook pasta according to direction and drain; set aside.
  2. place water in saute pan and on medium cook sausages for 10 minutes; turn at 5 minutes. remove from pan and slice into 1/4 inch slices.
  3. place olive oil in pan on medium heat and add peppers and onion. sautee for 10 minutes. Add salt and pepper to taste.
  4. add garlic, rosemary and tomatoes to pan.
  5. in saucepan, add heavy cream, parmesean cheese and marscapone. stir on medium heat until cheese melted.
  6. add all ingredients into large pasta pot, mix and then serve.
  7. add grated cheese to taste.

Creamy Smoked Salmon Pasta

30 minServes 4
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I found this recipe on the internet - if I am not mistaken it was iGOURMET.Have tweaked it a bit but it is wonderful as is! Fantastic! :)

Ingredients

  • butter
  • /2 onion, finely chopped
  • all-purpose flour
  • roasted garlic
  • salt, to taste
  • es crushed red pepper flakes, ot to taste
  • skim milk
  • /2 cup grated pecorino romano cheese, plus some for serving
  • frozen green pea, thawed and drained
  • /2 cup mushroom (any kind, we used button mushrooms)

Instructions

  1. Bring a large pot of lightly salted water to boil.
  2. Add pasta and cook for 8-10 minutes or until al dente; drain.
  3. Melt butter in a large non-stick skillet over medium heat.
  4. Stir in crushed red pepper, allow it to season the butter.
  5. Saute onion in butter until tender, about 8 minutes.
  6. Add garlic in the last 2 minutes.
  7. Then, stir in flour; gradually stir in milk; whisking all the while.
  8. Check for seasoning.
  9. Heat to just below boiling and then gradually stir in cheese until the sauce is smooth.
  10. Stir in peas and mushrooms; cook over low heat for 4 minutes.
  11. Toss in smoked salmon and cook for 2 more minutes.
  12. Serve over pasta, a salad of greens, French bread and a bottle of wine.
  13. E N J O Y!

Tomato Chicken With Pasta

30 minServes 8
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I adapted this recipe from one I found on a can of crushed tomatoes, and everyone loved it. You can scale the recipe in half, but you will probably want the leftovers. For the pasta, I recommend a curly pasta.

Ingredients

  • boneless skinless chicken breasts, cut into 1 inch chunks
  • medium onion, chopped
  • (28 ounce) can crushed tomatoes
  • (10 3/4 ounce) can condensed cream of chicken soup
  • (6 ounce) can tomato paste
  • (10 ounce) package frozen spinach, prepared according to package
  • curly pasta, cooked according to package & kept warm

Instructions

  1. Cook chicken and onion over medium-high heat in a nonstick 6-quart saucepan until chicken is no longer pink.
  2. Blend in tomatoes and soup and heat through.
  3. Add hot pasta and spinach and blend.
  4. Season to taste.
  5. Note: Instead of heating everything on the stove, I put it in the oven for a few minutes.

Beef & ground beef dinners

Hearty, family-friendly and budget-savvy.

Ground Beef Florentine

60 minServes 4
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All that I can say is that I tasted this at a pot-luck buffet dinner, and it is WONDERFUL!!!

Ingredients

  • lean ground beef
  • /2 cup onion (finely diced)
  • frozen spinach (thawed and drained)
  • (8 ounce) package Philadelphia Cream Cheese (softened)
  • /2 cup heavy cream
  • /2 cup shredded parmesan cheese
  • 3 cups shredded cheese (4 or 6 blend)
  • /8 teaspoon garlic powder
  • /8 teaspoon dry mustard
  • /8 teaspoon nutmeg
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.
  2. In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done.
  3. In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well.
  4. Combine the cream cheese mixture and the meat mixture in the large bowl.
  5. Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese.
  6. Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.

Curried Beef And Onions

30 minServes 4
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another lower fat meal, and tasty too

Ingredients

  • flank steaks, trimmed (1/5 lbs)
  • oil
  • salt and pepper
  • peeled ginger, minced
  • minced garlic
  • onions, cut in eighths
  • curry powder
  • coriander

Instructions

  1. slice steak on diagonal.
  2. heat oil in skillet or wok, add garlic, ginger, steak, salt& pepper, cook 3 minutes.
  3. add curry coriander and onion, saute 3 minutes.
  4. add tomatoes, simmer until liquid evaporates.
  5. remove from heat.
  6. add yogurt.
  7. adjust seasonings to taste.

Beef Satay

60 minServes 4
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Weber's Big Book of Grilling

Ingredients

  • reen onion, finely chopped
  • /3 cup ketchup
  • /4 cup light soy sauce
  • dark brown sugar
  • fresh lime juice
  • peanut oil
  • grated fresh ginger
  • minced garlic
  • /4 teaspoon crushed red pepper flakes
  • top round beef or 1 1/2 lbs beef tenderloin
  • /4 cup creamy peanut butter

Instructions

  1. Make the marinade: in a small bowl, whisk the marinade ingredients together with ¼ cup water.
  2. Cut beef into ¾-inch cubes; place the cubes in a large zip-lock plastic bag and pour in the marinade.
  3. Press the air out of the bag and seal tightly; turn the bag to distribute marinade; place in a bowl and refrigerate 1-2 hours.
  4. Remove meat from the bag, reserving marinade; thread meat onto skewers, leaving space between the cubes.
  5. Let stand at room temperature for 20-30 minutes before grilling.
  6. Grill beef cubes over direct high heat until medium-rare, 3-5 minutes, turning once halfway through grilling time.
  7. Pour the reserved marinade into a saucepan; bring to a boil over high heat, and boil for 1 minute.
  8. Add in the peanut butter, return to a boil, and whisk until the sauce thickens.
  9. Serve warm with the beef skewers.

American Curried Beef

30 minServes 4
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Recent research suggests that curry may guard against the development of Alzheimer's disease (see http://news.bbc.co.uk/1/hi/health/1668932.stm). This recipe is for a curry using ingredients commonly found in American kitchens. Ease of preparation and a short cooking time make it a great supper for those who want to add some curry to their everyday menu. Adjust the amount of curry powder to suit y

Ingredients

  • medium onions, minced
  • garlic, minced or 1/4 teaspoon instant minced garlic
  • butter
  • lean ground beef, crumbled
  • flour
  • raisins
  • /4 cup slivered almonds
  • ground ginger
  • curry powder
  • beef bouillon cube
  • water

Instructions

  1. Cook the onion and garlic in butter until soft.
  2. Add the ground beef and brown lightly.
  3. Blend in the flour.
  4. Add the raisins through water; simmer, covered, 15 minutes, stirring occasionally.
  5. Add the peas, salt and pepper; reheat.
  6. Serve on hot rice.

Roasted Beef Tenderloin With Bourbon Shiitake Mushrooms

60 minServes 8
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Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.

Ingredients

  • (2 1/2 lb) center-cut beef tenderloin
  • garlic, minced
  • fresh thyme, chopped (leaves only)
  • olive oil or 3 tablespoons vegetable oil
  • butter
  • red onions, julienned
  • roasted garlic, minced
  • fresh thyme, chopped
  • shiitake mushroom, sliced

Instructions

  1. Preheat oven to 350°F.
  2. Trim tenderloin of fat and remove silverskin.
  3. Rub beef all over with garlic and coat with thyme.
  4. In a hot skillet, sear tenderloin on all sides in oil.
  5. Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
  6. In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
  7. Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
  8. Let tenderloin rest for several minutes before slicing.
  9. Slice and serve with mushroom sauce.

Southwestern Beef Pockets

60 minServes 8
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from southwestcuisine.com

Ingredients

  • ground beef
  • medium onion, chopped
  • spicy vegetable juice cocktail (V8)
  • ground cumin
  • salt
  • (4 ounce) can chopped mild green chilies
  • /2 cup instant rice
  • (15 ounce) can refried beans
  • (9 inch) flour tortillas
  • crisp taco shells

Instructions

  1. Heat a large nonstick skillet over medium-heat; add beef and onion. Cook until beef is browned and crumbly and onion is tender, about 10 minutes; drain off pan drippings.
  2. Add vegetable juice cocktail, cumin, salt and chiles to skillet; reduce heat to medium. Simmer for 10 minutes. Stir in rice; cover skillet and remove from heat. Let stand for 5 minutes.
  3. Meanwhile, spoon refried beans into a microwave-safe dish; cover with plastic wrap. Microwave on MEDIUM until heated through, about 3 minutes. Spread beans over each tortilla.
  4. Stir beef and rice mixture; spoon into taco shells. Place 1 taco on each tortilla. Fold tortillas around tacos. Sprinkle filling with Monterey Jack cheese.

Soups & stews

One pot, minimal cleanup, great leftovers.

Easy Incredible Taco Soup

60 minServes 8
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Okay - this soup is very yummy!I didn't believe it until I tried it - a web friend from Memphis sent me this recipe - I thought it was made with too many cans, packages, etc....and come on - a package of dry ranch dressing mix?! But it only took 20 mins to put together and I was short on time - it turned out great - dad loved it - and I did too. Great for working moms, cold snowy weekend aftern

Ingredients

  • ground beef
  • (15 1/2 ounce) can pinto beans
  • (15 1/4 ounce) can whole kernel corn
  • (14 1/2 ounce) can green beans
  • (15 ounce) can ranch style beans, undrained (can be harder to find in the North, try seasoned chili beans as a sub)
  • (14 1/2 ounce) can stewed tomatoes
  • (12 ounce) can beer (We use Miller Light, may sub chicken broth)
  • (10 ounce) can diced tomatoes and green chilies (We use Rotel Brand)
  • (1 1/4 ounce) envelope taco seasoning mix
  • (1 ounce) envelope ranch dressing mix
  • (6 inch) corn tortillas

Instructions

  1. Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot. Rinse and drain pinto beans, corn, and green beans. Stir pinto beans and next 8 ingredients into beef; bring to a boil. Reduce heat; simmer 30 minutes.
  2. Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt. Bake at 400° for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips.
  3. Yield: Makes 10 cups.

Cream Of Mushroom Soup

15 minServes 4
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Another Carnation recipe.

Ingredients

  • (8 ounce) can mushroom stems and pieces, drained, liquid reserved
  • /4 cup butter
  • onions, chopped
  • /4 cup all-purpose flour

Instructions

  1. Chop mushrooms.
  2. Add water to mushroom liquid to make 2 cups.
  3. Melt butter in a large saucepan over medium heat.
  4. Add onion and cook until tender about 1-2 minutes.
  5. Remove from heat.
  6. Stir in flour and seasoning salt, return to heat.
  7. (I like to cook the flour for a minute, stir constantly.).
  8. Gradually stir in mushroom liquid mixture, evaporated milk and mushrooms .
  9. Cook over medium heat, stirring constantly, until mixture comes just to a boil.
  10. Serve.

Cream Of Pumpkin Soup

60 minServes 6
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Serve with pumpkin seed breadsticks.

Ingredients

  • butter
  • arge onion, finely chopped
  • arlic cloves, minced
  • /4 teaspoon crushed red pepper flakes
  • (14 ounce) cans chicken broth
  • /2 cup uncooked wild rice
  • light cream

Instructions

  1. In a large saucepan melt butter over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in crushed red pepper; cook for 1 minute. Add broth; bring to boiling. Stir in orzo or rice. Reduce heat and simmer, covered, about 10 minutes for orzo or 40 minutes for wild rice or until orzo or rice is tender.
  2. In a screw-top jar combine half-and-half and flour. Cover; shake well to combine. Stir into orzo mixture; cook and stir until slightly thickened and bubbly. Stir in pumpkin; heat through. Transfer to an insulated container. Sprinkle each serving with cracked black pepper.

Tomato/dill Cream Cheese Soup

60 minServes 4
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I am posting this here for safekeeping. I attended a vegetarian cooking class (even though I'm not a vegetarian) just to get some vegetable ideas and this was one of the recipes shown us. Courtesy Rob McLean.

Ingredients

  • butter
  • onions, chopped
  • sprigs fresh dill
  • (28 ounce) cans diced tomatoes
  • cream cheese
  • vegetable stock

Instructions

  1. On medium heat saute chopped onions along with 2 sprigs of dill in the butter until soft.
  2. Add tomatoes, stock and cream cheese.
  3. Simmer for approximately 30 minutes, stirring occasionally.
  4. Blend mixture with hand blender until desired consistency.
  5. Add remaining dill, salt and pepper to taste before serving.
  6. Note: light cream cheese can be used as well.

Pinconning Cheese Soup

60 minServes 4
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Cheese soup using cheese from cheese from Pinconning, MI

Ingredients

  • pinconning cheese
  • diced onions
  • /2 cup diced celery
  • /2 cup diced carrot
  • /2 cup flour
  • water
  • chicken bouillon cubes
  • /2 pint half-and-half cream

Instructions

  1. In a large pot, saute vegetables in butter until tender.
  2. Stir in flour and cook for 5 minutes, stirring frequently.
  3. Add water and bouillon adn simmer for 20 mins.
  4. Add half & half, nutmeg, and pepper.
  5. Add cheese and cheese frequently.
  6. Serve hot.

Fruktsoppa (Scandinavian Fruit Soup)

60 minServes 6
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Found in the Time/Life book, "The Cooking of Scandinavia".

Ingredients

  • /4 cup dried apricot
  • /4 cup dried prune
  • cold water
  • cinnamon stick
  • emon slices, 1/4-inch thick
  • quick-cooking tapioca
  • sugar
  • raisins
  • dried currant

Instructions

  1. In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
  2. Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
  3. After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
  4. Pour the soup mixture into a large serving bowl and let cool to room temperature.
  5. When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
  6. This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.