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.
Monday, May 8, 2017
- 2 lbs lean ground chuck (coarsely ground)
- 1 cup onion (diced) (for chili)
- 1⁄2 cup onion (diced) (topping)
- 1 teaspoon celery salt
- 4 (8 ounce) cans tomato sauce
- 1 cup water
- 2 (16 ounce) cans light kidney beans
- 2 teaspoons garlic powder
- 1 teaspoon garlic salt
- 1⁄2 teaspoon garlic salt
- 2 tablespoons chili powder, plus
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 (8 ounce) cans tomato paste
- In a skillet on medium low heat sauté ground beef and onions.
- When beef has been cooked, drain all grease and place in a medium large sauce pan.
- Add celery salt, tomato sauce, kidney beans, garlic powder, garlic salt, chili powder, pepper, water and salt, mix all ingredients.
- On low heat place a lid on sauce pan and simmer for one hour, stirring frequently. After chili has been cooking for a hour add tomato paste and stir well. Place lid on pan and simmer an additional half hour.
- In a shallow bowl or plate place:.
- Generous helping of spaghetti.
- 3/4 Cup Chili.
- 2 Tbs. Chili Sauce.
- Chopped Onions (to taste).
- 1/2 Cup Shredded Monterey Jack and Colby Cheese Mix.
- Top with additional onions to your taste. Any leftover chili can be placed on crisp tortilla chips for a light lunch or a great snack.
- Chili sauce can be purchased at most grocery stores in the condiment area. It is sold in a glass bottle, and looks somewhat like the old glass Heinz Ketchup bottles.
- 2 pounds ground beef
- 4 cups water
- 1 onion, chopped
- 4 teaspoons chili powder
- 1 teaspoon cumin
- 2 teaspoons cinnamon
- 1 bay leaf
- 1 tablespoon minced garlic
- 1 can tomato sauce
- 2 tablespoons apple cider vinegar
- 4 cups spaghetti
- Cheddar cheese, shredded
1) In a large pot over medium-high heat, combine ground beef, water and chopped onion. Stir. Bring to a boil, reduce heat and simmer for 30 minutes.
2) After 30 minutes add chili powder, cumin, cinnamon, 1 bay leaf (crack it), garlic, tomato sauce and apple cider vinegar. Stir to combine. Simmer for another 2 hours.
3) Cook spaghetti according to package directions until al dente. Drain.
4) After 2 hours, serve chili over cooked spaghetti. Top with cheddar cheese,
Tuesday, March 14, 2017
1 pound ground beef (85%) 1 cup bread crumbs 1 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 tsp salt ½ tsp black pepper ½ cup milk 2 TB worcestershire sauce 8 oz fresh mozzarella, sliced 1 cup ketchup ¼ cup brown sugar, tightly packed 1 TB worcestershire sauce 1 TB red wine vinegar 2 cloves garlic, crushed ? tsp salt pinch cayenne pepper
Preheat oven to 350 degrees. Lightly grease a glass baking pan (9x13) with nonstick cooking spray. In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt,
pepper, milk, and worcestershire sauce. Knead until combined. Divide meat in half. Shape one half of the meat into the bottom half of the loaf and
place in prepared pan.
Place mozzarella slices down the center, leaving ½ inch around the ends and sides.
Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so
it doesn't need to be perfect. In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine
vinegar, garlic, salt, and cayenne pepper.
Pour half of this mixture over the meatloaf, reserving the remaining half for later. Bake in the preheated oven for 45 minutes. After 45 minutes, remove from oven and pour the remaining sauce over the loaf.
Increase temperature to 400 degrees and bake for an additional 15 minutes. Let rest 5 to 10 minutes before serving.
Friday, February 10, 2017
- 2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
- 2 cups shredded cooked chicken breast
- 3/4 cup buffalo wing sauce
- 1/4 cup blue cheese crumbles (1 oz)
- 2 tablespoons ranch dressing
- 1/4 cup butter, melted
- Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough into melted butter; layer balls in pan.
- Bake 15 to 20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan.
- Serve bread with additional ranch dressing for dipping.
Wednesday, February 8, 2017
Not sure the beer couldn't be a red wine.
- 2 lbs chuck roast, cut into 2-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 2 T all-purpose flour
- 1 T olive oil
- 1 T butter, unsalted
- 1 1/2 C pearl onions, peeled
- 2 lg carrots, peeled and cut into 1/2-inch slices
- 4 C low sodium beef broth, divided
- 1 T light brown sugar, packed
- 1 T tomato paste
- 1 (2.6 oz) package beef demi-glace
- 1 1/2 C Oud Bruin-style beer
- 2 C small red potatoes, cut in half
- 8 oz button mushrooms, cut in half
- 2 tsp fresh thyme, chopped
- 1 T flat leaf parsley, minced
- 2 tsp cider vinegar, optional
DirectionsSeason beef with salt and pepper and dust with flour.
Heat olive oil in a Dutch oven or a large, heavy saucepan over medium high heat.
Add beef in batches; sear on all sides.
Transfer to a plate and set aside.
Add butter and reduce heat to medium.
Add onions and carrots and sauté until lightly golden, about 6 minutes.
Whisk together 1 C of beef broth with brown sugar, tomato paste and demi-glace.
Add to vegetables, stirring to combine.
Add beer and bring to a boil over high heat.
Reduce heat and simmer for 20 minutes.
Return beef to pan along with potatoes, mushrooms, thyme and remaining beef broth.
Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender.
Before serving, stir in parsley and cider vinegar to taste.
Sunday, February 5, 2017
AKA Hamburger Helper
This can be done with a Hamburger Helper box. Copied this recipe here to help punch up the contents of the box.
10 ounces of uncooked elbow macaroni.
8 slices of diced bacon.
1 1/2 lbs of ground beef.
2 sliced onions.
2 tbsps of chili powder.
1 tsp of salt.
1 tsp of pepper.
1 (14 ounce) can of chopped tomatoes.
1/2 cup of tomato sauce.
1/2 stick of salted butter.
1 cup of shredded cheddar cheese.
1/2 cup of freshly grated parmesan cheese.
Cook the macaroni according to the package instructions and drain it.
Replace the pasta in the pot and mix in 1/2 stick of the butter.
Cook the bacon in a large skillet until crispy then mix in the ground
beef and onions and cook.
Mix in the chili powder, salt and pepper and cook for 5 more minutes.
Mix in the tomato sauce and chopped tomatoes until well combined
then stir in the warm macaroni with the shredded cheese and
Cook the mixture over low heat
2 lbs of frozen hash browns.
1/2 cup of melted margarine or butter.
1 (10 1/4 ounce) can cream of chicken soup.
1 Pint of sour cream.
1/2 cup of peeled and chopped onion.
2 cups of grated cheddar cheese.
1 tsp of salt.
1/4 tsp of pepper.
Mix all the ingredients together in a large bowl
Transfer to a sprayed 11×14 baking dish.
In a preheated oven to 350 degreed bake for 45 minutes
Sunday, January 22, 2017
Slow Cooker Steak Soup
Ingredients:2 1/4 lb sirloin tip roast, cut into 1 inch cubes 1/4 cup flour 1/2 tsp salt 1/2 tsp ground pepper 2 Tbsp canola oil 1 (1oz) envelope dry onion soup mix 4 cups beef broth 1 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 cups uncooked medium egg noodles
Directions:Combine roast, flour, salt and pepper in a large ziplock bag.
Seal and shake to coat beef. Heat oil in a large skillet over medium-high heat.
Remove beef from ziplock bag, discard any excess flour mixture.
Sauté beef until browned, about 5 minutes. Place meat into slow cooker.
Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender. Add noodles to slow cooker.
Cover and cook on LOW for 15-30 minutes, until noodles are tender
Thursday, January 12, 2017
2 medium onions, diced
3 cloves garlic, minced
28 oz can San Marzano whole tomatoes (I buy them at Fresh Market)
14 oz can Muir Glen fire roasted diced tomatoes (I buy them at SuperTarget)
8 oz can tomato sauce
6 oz can tomato paste
32 oz chicken stock
2 tsp salt
1/2 tsp pepper
2 cups milk
In a dutch oven saute onion in olive oil until almost translucent.
Add garlic and continue to saute a few minutes more.
Add tomatoes, sauce and paste as well as stock.
Bring to a boil, cover and reduce heat to simmer for 30 minutes.
Puree in blender, or with immersion blender until desired consistency.
Add milk and seasonings and continue to simmer for another 5 or 1o minutes.
(as found, non-vegetarian)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 T olive oil
- 8 oz can tomato sauce
- 6 oz can tomato paste
- 28 oz can whole tomatoes
- 2 14 oz cans fire roasted diced tomatoes
- 2 cups water
- 2 cups chicken broth
- 2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups heavy cream
- 1/4 cup parmesan cheese
2. Add tomatoes, sauce, paste, water, and chicken broth. Bring to a boil, cover and let it simmer for about 30 minutes.
3. In a blender or food processor puree the mixture until it gets to your desired consistency. I like mine a little bit chunky just like Paradise Bakery. Yum
4. Add the heavy cream, parmesan cheese, salt and pepper.
5. Let it simmer for another 5 minutes and serve!
Yield about 8 cups
Knockoff recipe (non-vegetarian)
- ½ large onion, finely diced
- 3 cloves garlic, minced
- 1-2 Tbsp. olive oil
- 1 (28 oz.) can diced tomatoes
- 2 (14.5 oz.) cans fire roasted tomatoes
- 1 (8 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 2 cups water
- 2 cups chicken broth
- 1 tsp. salt
- ¼ tsp. pepper
- 1 cup heavy cream, milk will work too
- In a large pot, saute onion in olive oil until almost translucent. Add garlic and sauté a couple minutes longer.
- Add tomatoes, tomato sauce, tomato paste, water and chicken broth to pot. Stir to combine and until it reaches a boil. Reduce heat, cover, and let simmer for 30 minutes.
- After it has boiled for 30 minutes, puree soup as necessary to reach desired constancy. I like mine with chunks of tomatoes.
- Add salt, pepper and cream to pot with tomato soup and simmer for 10 additional minutes.
- To serve, drizzle with sour cream and top with tortilla chip strips.
1 pound ground pork sausage
6 cups coleslaw mix or shredded cabbage
4 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
1/4 cup chopped green onions
1 tablespoon sesame oil
Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit.
Remove from the heat and top with the green onions and drizzle with sesame oil.
Thursday, January 5, 2017
Ingredients ½ pounds Flank Steak ¼ cups cornstarch 2 tablespoons Olive Oil ½ teaspoons mince Garlic, Cloves ¾ cups Soy Sauce ¾ cups Water ¾ cups Brown Sugar 1 cup grated Carrots green onions, for garnish Instructions Cut flank steak into thin strips.
In a ziplock bag add flank steak pieces and cornstarch. Shake to coat. Add olive oil, minced garlic, soy sauce, water, brown sugar and
carrots to slow cooker.
Add coated flank steak and stir again until coated in the sauce. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
Can serve over rice and garnish with green onions.