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Heather Daniell’s Aussies

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Heather Daniell’s Aussies

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(1)

01/15/2024

DOES ANYONE HERE ACTUALLY EAT ”STUFFED BELL PEPPERS 😋😍
INGREDIENTS :
6 medium green peppers
1 lb ground beef
1 chopped onion
1 (6 7/8 ounce) box of Rice-a-Roni mix, Spanish flavor
1 (16 ounces) can tomato sauce
1 teaspoon sugar
1 (14 1/2 ounce) can tomatoes (for use in making the rice)
1 cup shredded cheddar cheese or 1 cup American cheese
DIRECTIONS :
Step1: Remove tops and seeds from peppers; parboil peppers for 5 minutes and drain.
Step2: Place peppers in a baking dish. Combine ground beef and onion and cook together until done. Drain and set aside.
Step3: Prepare Rice-A-Roni according to package directions. When rice is done, combine it with the beef and onion. Fill peppers with rice mixture.
Step4: Mix the 1 teaspoons sugar with the tomato sauce and pour this AROUND the peppers (not over).
Step5: Cover the baking dish. Bake at 350°F for 35 minutes and then uncover and top with the shredded cheese.
Step6: Bake uncovered for about 5 minutes more to melt the cheese. Serve with the tomato sauce.

01/11/2024

More puppies

01/11/2024

I have 4 litters AKC reg 1st shots , vet checked and looking for new 🏡.Leesburg, Al.

01/11/2024

Low-Carb Bacon Cheeseburger Casserole
Alright y'all, for this recipe, you're gonna need:
2 pounds of ground beef
2 cloves of garlic, minced
½ teaspoon of onion powder
1 pound of cooked bacon, cut into pieces
Must express something to keep getting my recipes.... Thank you
Full Recipe in First (c.o.m.m.e.n.t ).👇

01/11/2024

Cheddar Broccoli Potato Soup

Ingredients

5 1/2 Tbsp butter , divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic , minced
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)

Instructions

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).

Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Address

1555 Keener Drive
Leesburg, AL
35983

Telephone

(256) 706-2656

Website

facebook.com

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