Italian Goulash

Italian Goulash
Original recipe by https://www.fortheloveofcooking.net/2013/01/italian-goulash-2.html

Ingredients:

1 tablespoon olive oil
1 pound lean ground beef
1 yellow onion, diced
3 - 4 baby bell peppers (red & orange), diced
8 - 10 ounce mushrooms, sliced
4 - 5 cloves of garlic, chopped
Salt and pepper, to taste
4 cups "All Time Favorite Tomato Sauce" ( See recipe link below )
12 ounce elbow macaroni, cooked per directions
Fresh basil, chiffonade
Parmesan cheese, grated

All Time Favorite Tomato Sauce Recipe
https://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 3 - 4 minutes. Add the ground beef, bell peppers, chopped garlic and season with salt and pepper; cook until ground beef has browned. Drain any excess grease from the pan. Add the tomato sauce and stir until mixed thoroughly. Simmer for 1 - 2 hours so that the flavors combine.

Cook the elbow macaroni per instructions and drain completely. Combine the macaroni with the sauce mixture and add the fresh basil and mix well. Simmer for 15 minutes, so that the sauce has time to flavor the noodles. Top with Parmesan cheese and serve.

Caprese Zucchini Noodle Salad

Caprese Zucchini Noodle Salad
Original recipe by KitchenAid Recipes

If you have a KitchenAid Stand Mixer buy the KitchenAid Spiralizer Attachment with Peel, Core & Slice. It will make the job of spiraling fast and easy. If you do not have a KitchenAid Stand Mixer don't worry, because your grocery store should sale zucchini noodles. This is a great salad and everyone will love it!

Ingredients:

1- 2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
1 pint grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/2 - inch cubes
2 tablespoons thinly sliced fresh basil
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil

Directions:

Bring 3 to 4 quarts of water to boil in large pot over high heat. Add 2 to 3 tablespoons salt. Fill separate large bowl with ice water and set aside. Cook zucchini noodles in salted water, 45 seconds. Drain and place in ice water to stop cooking. When chilled, drain zucchini noodles.

Combine zucchini, tomatoes, mozzarella and basil in a large bowl. In a separate small bowl, combine vinegar, salt, pepper and then whisk in olive oil. Add dressing to salad and toss to coat.

Divide evenly onto 4 salad plates and serve.

New York Style Cheesecake

New York Style Cheesecake
Original recipe by Emeril Lagasse (adapted by Frank Hays)

Ingredients:

1 3/4 cup graham cracker crumbs
8 tablespoons ( 1/2 cup) unsalted butter
1 1/2 tablespoons sugar
2 1/2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream

Directions:

Preheat oven to 375 degrees.

Butter the bottom and sides of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.

Increase oven temperature to 500 degrees.

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.

Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add sour cream and mix until smooth.

Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees and bake for 1 hour more.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

To serve, slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

Yield: 8 to 10 servings