Monday, September 11, 2017
2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional)
In a large pot, heat the oil and stir in the beef and flour until browned.
Pour in the water and broth and season with salt and pepper.
Bring to a boil, reduce the heat and simmer for 1 hour.
Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.
Mix in the corn, green beans and simmer for 30 minutes
Sunday, September 3, 2017
2# pot roast
Campbell's Golden Mushroom soup, condensed.
Lipton Onion Soup mix
I just put the roast, potatoes and veggies in the crock pot.
Then mix together a can of Campbells Golden Mushroom soup and Lipton Onion Soup mix and pour it on top of the roast and veggies and cook it on low for ah, about six hours or so.
On Sunday mornings I would cook it on High until just before we left for church then put it on low.
We would drive into the garage and that aroma would just hit you in the face. By the time we got upstairs, our mouths were watering!
Sunday, August 27, 2017
- 1 tablespoon extra virgin olive oil
- 6 oz. guanciale (pancetta or, in a pinch, bacon will do), cut into ½-inch cubes
- Pinch of red pepper flakes
- ¼ cup dry white wine (optional)
- 1 28-oz. can whole peeled San Marzano tomatoes, crushed by hand
- Pinch of freshly ground black pepper
- 1 lb. dried spaghetti or bucatini pasta
- ¼ cup freshly grated Pecorino (or Parmesan), plus additional for serving, if desired
- Heat olive oil in a large skillet over medium heat. Sauté guanciale and red pepper flakes until lightly browned, 4-5 minutes.
- If using, add wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
- Add tomatoes and bring to a simmer. Add black pepper; reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
- While sauce is simmering, bring a large pot of salted water to boil. Boil pasta until just shy of al dente (1-2 minutes less than the package recommends). Using tongs, transfer cooked pasta and about ¼ cup of pasta water to sauce, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
- Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.
Wednesday, August 9, 2017
- 1 pound ground beef
- 12 oz. egg noodles
- 1 (10.75 oz.) can tomato soup
- 1 (10.75 oz.) can cream of mushroom soup
- 3 cloves garlic, minced
- 1/2 yellow onion, finely chopped
- 1 cup half-and-half
- 1/2 cup parmesan cheese, grated
- 1/2 tablespoons Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 350º F, and bring a large pot of salted water to boil and cook pasta according to package directions, or until al dente.
- Cook beef in a large pan or skillet over medium-high heat for 10-12 minutes, or until browned. Drain fat, then add onion and garlic, and cook for another 5-6 minutes, or until softened and fragrant. Season generously with salt and pepper.
- Mix together tomato and cream of mushroom soup in a large bowl, then stir in half-and-half and Worcestershire sauce. Season with red pepper flakes and salt and pepper, then stir everything together to combine.
- Mix cooked noodles and ground beef and onion mixture into wet ingredients, then transfer to baking dish. Sprinkle parmesan over the top of casserole, then place baking dish in oven.
- Bake for 25-30 minutes, or until cheese is melted and bubbly.
- Remove from oven and let cool 5 minutes before serving.
Wednesday, August 2, 2017
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375?. Mix first six ingredients.
Add the rest of the ingredients. Mix well.
Roll into balls and press down with a fork dipped in sugar or flour.
Bake for 10-12 minutes on ungreased cookie sheet.
Friday, July 14, 2017
- In a large skillet heat oil…add in the smoked sausage and cook, turning often till browned on edges.
- Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender.
- Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover.
- Cook for about 5-6 minutes, stirring occasionally.
- Remove cover and check potatoes for doneness.
- Add the spices, stir and add in the smoked sausage.
Tuesday, July 11, 2017
Slightly different than Linda's recipe. (recipe)
- 1 lb. lean ground beef*
- 1 small onion, chopped
- 1 (15oz) can kidney beans, undrained
- 1 (15oz) can black beans, undrained
- 1 (15oz) can corn kernels, undrained
- 1 (15oz) can diced tomatoes
- 1 (8oz) can tomato sauce
- 1 pouch (2 tbsp) taco seasoning
- shredded cheddar cheese
- sour cream
- diced tomatoes / pico de gallo
- sliced avocado
- corn chips
- lime wedges
- chopped cilantro
- Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
- Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
- Serve with optional taco toppings.