Michelles Most Delicious Cassava Recipes
MICHELLE'S ULTIMATE BEEF STROGANOFF CASSEROLE
Ultimate comfort food that includes egg noodles, cream cheese, cream of mushroom soup, and ground beef. Very rich, creamy, and totally satisfying on a chilly night. Super easy and fast for the working mom! My husband and sons always ask for seconds! Serve with garlic bread or bread and butter.
Provided by MEEZERGIRL1
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish.
- Season ground beef with salt, pepper, and garlic powder.
- Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes.
- Pour mixture over noodles. Add carrots; stir until evenly combined.
Nutrition Facts : Calories 663.9 calories, Carbohydrate 65 g, Cholesterol 152.7 mg, Fat 31.9 g, Fiber 3.3 g, Protein 28.8 g, SaturatedFat 14.3 g, Sodium 881.5 mg, Sugar 5.2 g
MICHELLE'S MOST DELICIOUS CASSAVA
"Cassava" is a dessert from Guam. Traditionally served at barbecues these chewy tapioca and coconut bars are sure to be a hit anytime. Cassava is what the root of the yucca plant is called and tapioca is derived from it. It is also the main ingredient in "cassava," the dessert. This is a recipe given to me by Michelle Camacho during my stay on the island.
Provided by WiTay
Categories Coconut
Time 25m
Yield 20-30 bars, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Combine all ingredients in a mixing bowl and place in a 9X13 casserole dish.
- Bake at 350°F for 20-30 minutes until toothpick comes out "clean" or golden around edges.
- Cool or chill.
- Cut into bars and eat.
- Cassava is typically served chilled or room temperature but I start eating it as soon as it has cooled down enough. Delicious with coffee in the morning.
Nutrition Facts : Calories 652.6, Fat 39.7, SaturatedFat 33.7, Cholesterol 61.3, Sodium 104.7, Carbohydrate 70.9, Fiber 10, Sugar 21.6, Protein 9.3
CASSAVA COUSCOUS (ATTIEKE)
Originally from the Ivory Coast, fermented cassava couscous, or attieke, is a tangy alternative to wheat couscous. It has a slightly sour taste that goes well with your favorite savory and spicy dishes. It's an easy dish to make and is delicious the next day; just add a bit of water before reheating. It is a gluten-free way to enjoy couscous.
Provided by Buckwheat Queen
Categories Couscous
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Saute onion, carrot, and celery until fragrant, 3 to 4 minutes. Add peanuts, sesame seeds, bay leaf, and salt, stirring often. When the vegetables are tender and the seeds and peanuts have toasted, add the attieke, stirring constantly. Pour the water over the entire pan, distributing evenly.
- Cover and reduce the heat to medium, allowing the couscous to steam until it is moist and heated all the way through, about 5 minutes.
- Remove the cover and fold the couscous with a spatula. Do not stir, as this will mash the couscous, just use a folding maneuver to mix the ingredients from the bottom upwards and let the couscous breathe to help the water evaporate. Top with chopped cilantro.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 3.4 g, Fat 6.8 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 10 mg, Sugar 0.9 g
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