Hungarian Stuffed Cabbage

There’s nothing better than warm stuffed cabbage on a cool fall day.

Ingredients

• 1 head cabbage

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• ¾ cup uncooked white rice, rinsed

• 1 pound ground beef

• 1 pound ground pork sausage 

• 1 egg, beaten

• 1 (32 ounce) can tomato juice

Directions

• Step 1

  Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.

• Step 2

  Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.

• Step 3

  Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

• Step 4

  Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.

• Step 5

  Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.

• Step 6

  Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Slow Cooker Pepper Steak

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice or noodles.

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips

• garlic powder to taste

• 3 tablespoons vegetable oil

• 1 cube beef bouillon

• 1/4 cup hot water

• 1 tablespoon cornstarch

• 1/2 cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 ounce) can stewed tomatoes, with liquid

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Creamy Garlic Pasta

As far as creamy pasta recipes, this is the best I have ever had. Add shrimp or scallops to make an amazing seafood Alfredo.

Ingredients

• 2 teaspoons olive oil

• 4 garlic cloves, minced

• 2 tablespoons butter

• 3 cups chicken broth, or more as needed

• ½ teaspoon ground black pepper

• ¼ teaspoon salt

• ½ pound spaghetti

• 1 cup grated Parmesan cheese

• ¾ cup heavy cream

• 1 ½ tablespoons dried parsley

Directions

1. Heat olive oil in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in 3 cups chicken broth; add pepper and salt. Bring to a boil.

2. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.

3. Add Parmesan cheese, cream, and parsley and mix until thoroughly combined. Serve immediately.

Tuna Curry in a Hurry

A fast and easy tuna dish with a creamy curry sauce. Serve over rice.

Ingredients

• 2 tablespoons butter

• 1 clove garlic, minced

• ⅓ cup chopped onion

• ⅓ cup chopped green bell pepper

• 1 (5 ounce) can tuna, drained and flaked

• 1 cup sour cream

• 1 teaspoon curry powder

Directions

• Step 1

  Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.

• Step 2

  Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

Campfire Foil Packs

From roasting marshmallows to cooking hearty stews in a Dutch oven, it’s the season for campfire cooking. Try this simple recipe that can be prepared in a zipper bag ahead of time and packed in to your campsite.

Ingredients

• 1 pound skinless, boneless chicken breast meat - cubed

• 2 onions, diced

• 1 (8 ounce) package sliced fresh mushrooms

• 1 yellow bell pepper, seeded and sliced into strips

• 1 red bell pepper, seeded and sliced into strips

• 4 cloves garlic, sliced

• 4 small potatoes, cubed

• ¼ cup olive oil

• 1 lemon, juiced

Directions

1. Gather all ingredients.

2. Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.

3. Combine chicken, onion, mushrooms, peppers, garlic, and potatoes in a large bowl or a large resealable plastic bag. Pour in olive oil and lemon juice and toss to coat.

4. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil and roll up the edges tightly. Double wrap each packet with another sheet of foil.

5. Cook over the preheated coals until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

Baby Spinach Omelet

On Mother's Day, start the day off right by preparing a delicious baby spinach omelet for mom. Slide the omelet onto a plate and serve it to mom with a side of fresh avocado and a warm smile - the perfect way to show your appreciation on her special day.

Ingredients

• 2 eggs

• 1 cup torn baby spinach leaves

• 1 ½ tablespoons grated Parmesan cheese

• ¼ teaspoon onion powder

• ⅛ teaspoon ground nutmeg

• salt and pepper to taste

Directions

1. Beat eggs in a bowl, and stir in baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.

2. Spray a small skillet with cooking spray and place over medium heat. Once warm, add in the egg mixture and cook until partially set, about 3 minutes. Flip with a spatula, and continue cooking, 2 to 3 minutes.

3. Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelet reaches desired doneness.