Printable Recipe
1/4 cup bottled teriyaki sauce
1 tbsp brown sugar
1 tbsp soy sauce
1/2 tsp ground ginger
1 pound boneless beef sirloin steak, cut into 1/2" strips
1 medium sweet red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 tbsp vegetable oil
8 pineapple slices
4 hoagie buns, split and toasted
In a bowl, combine the teriyaki sauce, brown sugar, soy sauce and ginger. Set aside. In a skillet or wok, stir-fry the steak, peppers and onion in the vegetable oil, for 5 minutes. Stir in the reserved sauce, and top with the pineapple slices. Cover and simmer for 5 minutes, or until heated through. Spoon meat and vegetable mixture on the bottoms of the buns and cover with the pineapple slices. Cover with the tops of the buns and serve.
Sunday, February 28, 2010
Sausage and Peppers
Printable Recipe
The sausages can be either hot or sweet, with fennel seeds or without. Just make sure they are fresh.
1/4 cup olive oil
2 garlic cloves, peeled and minced
2 onions, sliced
6 bell peppers, green, red or a mixture, cut into 1/2-inch - wide slices
salt to taste
8 hot or sweet Italian sausages, about 2 pounds
Heat the oil in a large skillet over medium heat. Cook the garlic until it begins to brown, and then discard it. You really just want to flavor the oil. Add the onions and cook until soft, stirring from time to time so they cook evenly. Don't let them brown. Add the bell peppers and salt, stir well and cover and cook over low heat until they're soft, about 30 minutes.
Meanwhile, cook the sausages. First pierce them all over with a fork and either broil them until they're golden, grill them, or cook them in another skillet over medium heat with several tbsp of water, turning them so they cook evenly. It will take about 15 minutes for the water to evaporate and the sausages to cook.
When the sausages are done and the peppers are ready, mix them together and cook in a skillet for about 5 minutes, for the flavors to blend. Serve with a crusty Italian bread.
The sausages can be either hot or sweet, with fennel seeds or without. Just make sure they are fresh.
1/4 cup olive oil
2 garlic cloves, peeled and minced
2 onions, sliced
6 bell peppers, green, red or a mixture, cut into 1/2-inch - wide slices
salt to taste
8 hot or sweet Italian sausages, about 2 pounds
Heat the oil in a large skillet over medium heat. Cook the garlic until it begins to brown, and then discard it. You really just want to flavor the oil. Add the onions and cook until soft, stirring from time to time so they cook evenly. Don't let them brown. Add the bell peppers and salt, stir well and cover and cook over low heat until they're soft, about 30 minutes.
Meanwhile, cook the sausages. First pierce them all over with a fork and either broil them until they're golden, grill them, or cook them in another skillet over medium heat with several tbsp of water, turning them so they cook evenly. It will take about 15 minutes for the water to evaporate and the sausages to cook.
When the sausages are done and the peppers are ready, mix them together and cook in a skillet for about 5 minutes, for the flavors to blend. Serve with a crusty Italian bread.
Hong Kong Orange Chicken
Printable Recipe
grated zest from 4 oranges
2/3 cup orange juice
4 tbsp honey
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp minced fresh ginger
1/4 tsp crushed red pepper flakes
2 tsp finely minced garlic
2 chickens (2 1/2 to 3 pounds each), cut up and trimmed of excess fat
salt and pepper, to taste
4 scallions, thinly sliced on the diagonal
A day before serving, make a marinade by mixing together in a large bowl, the orange zest, orange juice, honey, soy sauce, sesame oil, fresh ginger, red pepper flakes and minced garlic. Add the chicken and turn over to coat all sides of the chicken. Cover the bowl and refrigerate overnight.
Preheat the oven to 375 degrees and place it skin-side up in a shallow roasting pan. Season with salt and pepper. Pour 2/3 cup of the marinade into the pan. Bake for 1 hour. Remove the chicken to a platter. If desired, make additional marinade and bring to a boil to thicken it, and pour over the chicken. Sprinkle with the scallions and serve.
grated zest from 4 oranges
2/3 cup orange juice
4 tbsp honey
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp minced fresh ginger
1/4 tsp crushed red pepper flakes
2 tsp finely minced garlic
2 chickens (2 1/2 to 3 pounds each), cut up and trimmed of excess fat
salt and pepper, to taste
4 scallions, thinly sliced on the diagonal
A day before serving, make a marinade by mixing together in a large bowl, the orange zest, orange juice, honey, soy sauce, sesame oil, fresh ginger, red pepper flakes and minced garlic. Add the chicken and turn over to coat all sides of the chicken. Cover the bowl and refrigerate overnight.
Preheat the oven to 375 degrees and place it skin-side up in a shallow roasting pan. Season with salt and pepper. Pour 2/3 cup of the marinade into the pan. Bake for 1 hour. Remove the chicken to a platter. If desired, make additional marinade and bring to a boil to thicken it, and pour over the chicken. Sprinkle with the scallions and serve.
Strawberry Cream Pie
Printable Recipe
1 (8-oz) pkg cream cheese
1/4 cup granulated sugar
1/2 tsp vanilla
dash nutmeg
1 cup strawberry slices, divided
1 cup whipping cream
1/4 cup pwd sugar
1 (9-inch) graham cracker pie crust
Combine softened cream cheese, granulated sugar, vanilla and nutmeg; mixing until well blended. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture and set aside. Whip the whipping cream and pwd sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices and spoon into the crust. Chill for several hours, or overnight. Garnish with strawberries if desired, and serve.
1 (8-oz) pkg cream cheese
1/4 cup granulated sugar
1/2 tsp vanilla
dash nutmeg
1 cup strawberry slices, divided
1 cup whipping cream
1/4 cup pwd sugar
1 (9-inch) graham cracker pie crust
Combine softened cream cheese, granulated sugar, vanilla and nutmeg; mixing until well blended. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture and set aside. Whip the whipping cream and pwd sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices and spoon into the crust. Chill for several hours, or overnight. Garnish with strawberries if desired, and serve.
Sunday, February 21, 2010
Pizza Subs
Printable Recipe
I don't really use measured amounts, since you can easily use as much or as little as you want of each ingredient. Just use this as a basis for these sandwiches, which happen to be one of my son's favorite.
hoagie buns, sliced
bulk hot Italian sausage, browned and drained
deli ham
pizza sauce
thinly sliced Mozzarella cheese
mild banana peppers, thinly sliced, optional
sliced pepperoni
hard salami
On the bottom of each hoagie bun, layer the ingredients in the order given. Replace the tops of the buns and wrap individually in foil and place on a baking sheet. Bake 425 degrees for 12 - 15 minutes, or until cheese is melted.
I don't really use measured amounts, since you can easily use as much or as little as you want of each ingredient. Just use this as a basis for these sandwiches, which happen to be one of my son's favorite.
hoagie buns, sliced
bulk hot Italian sausage, browned and drained
deli ham
pizza sauce
thinly sliced Mozzarella cheese
mild banana peppers, thinly sliced, optional
sliced pepperoni
hard salami
On the bottom of each hoagie bun, layer the ingredients in the order given. Replace the tops of the buns and wrap individually in foil and place on a baking sheet. Bake 425 degrees for 12 - 15 minutes, or until cheese is melted.
Saturday, January 2, 2010
Burst of Lemon Muffins
Printable Recipe
1 3/4 cups flour
3/4 cup sugar
1 tsp baking pwd
3/4 tsp baking soda
1/4 tsp salt
1 cup (8 oz) lemon or vanilla yogurt
1 egg
1/3 cup butter, melted
1 - 2 tsp grated lemon zest
1 tbsp lemon juice
1/2 cup coconut
Topping
1/3 cup lemon juice
1/4 cup sugar
1/4 cup coconut, toasted
In a large bowl, combine the flour, sugar, baking pwd, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon zest, and lemon juice until smooth. Stir in the dry ingredients just until moistened. Fold in the coconut. Fill (12) greased muffin cups two-thirds full. Bake 400 degrees for 18-22 minutes or until golden brown and test done. Cool for 5 minutes before removing to wire racks.
In a saucepan, combine the lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in the coconut. Poke the warm muffins with a fork, several times and spoon the lemon mixture over the muffins. Sprinkle with the coconut. Cool thoroughly.
1 3/4 cups flour
3/4 cup sugar
1 tsp baking pwd
3/4 tsp baking soda
1/4 tsp salt
1 cup (8 oz) lemon or vanilla yogurt
1 egg
1/3 cup butter, melted
1 - 2 tsp grated lemon zest
1 tbsp lemon juice
1/2 cup coconut
Topping
1/3 cup lemon juice
1/4 cup sugar
1/4 cup coconut, toasted
In a large bowl, combine the flour, sugar, baking pwd, baking soda and salt. In another bowl, beat the yogurt, egg, butter, lemon zest, and lemon juice until smooth. Stir in the dry ingredients just until moistened. Fold in the coconut. Fill (12) greased muffin cups two-thirds full. Bake 400 degrees for 18-22 minutes or until golden brown and test done. Cool for 5 minutes before removing to wire racks.
In a saucepan, combine the lemon juice and sugar. Cook and stir until sugar is dissolved. Stir in the coconut. Poke the warm muffins with a fork, several times and spoon the lemon mixture over the muffins. Sprinkle with the coconut. Cool thoroughly.
Overnight French Toast
Printable Recipe
1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup
1 loaf French Bread
5 eggs
1 1/4 cups milk
1 tsp vanilla
Mix together the brown sugar and butter until melted and smooth. Remove from heat and stir in the corn syrup. Spread in a greased 9 x 13" pan. Cut the bread in 3/4" slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour over the bread. Cover the pan with plastic wrap and chill overnight. Bake, uncovered, 350 degrees for 30 - 35 minutes.
1 cup brown sugar
1/2 cup butter
2 tbsp corn syrup
1 loaf French Bread
5 eggs
1 1/4 cups milk
1 tsp vanilla
Mix together the brown sugar and butter until melted and smooth. Remove from heat and stir in the corn syrup. Spread in a greased 9 x 13" pan. Cut the bread in 3/4" slices and nestle into the syrup. Beat together the eggs, milk and vanilla. Pour over the bread. Cover the pan with plastic wrap and chill overnight. Bake, uncovered, 350 degrees for 30 - 35 minutes.
Lemon Streusel Bars
Printable Recipe
1 pkg lemon cake mix
1/2 cup butter
3/4 cup milk
2 eggs
Filling
1/4 cup sugar
1 (8-oz) pkg cream cheese, softened
1 tbsp lemon juice
1 tsp lemon rind
Cut butter into cake mix until crumbly; reserve 1 cup of mixture for topping. To remaining mixture, add milk and eggs, beat on high speed with an electric mixer for 2 minutes. Pour into a greased 9 x 13" pan. Set aside.
Cream together the cream cheese, lemon juice and lemon rind; blend well. Drop by spoonfuls onto the batter and spread in an even layer. Sprinkle reserved crumbs on top and bake 350 degrees for 30 - 35 minutes, or until lightly golden.
Store in the refrigerator.
1 pkg lemon cake mix
1/2 cup butter
3/4 cup milk
2 eggs
Filling
1/4 cup sugar
1 (8-oz) pkg cream cheese, softened
1 tbsp lemon juice
1 tsp lemon rind
Cut butter into cake mix until crumbly; reserve 1 cup of mixture for topping. To remaining mixture, add milk and eggs, beat on high speed with an electric mixer for 2 minutes. Pour into a greased 9 x 13" pan. Set aside.
Cream together the cream cheese, lemon juice and lemon rind; blend well. Drop by spoonfuls onto the batter and spread in an even layer. Sprinkle reserved crumbs on top and bake 350 degrees for 30 - 35 minutes, or until lightly golden.
Store in the refrigerator.
Friday, January 1, 2010
Pulled Pork with Rootbeer BBQ Sauce (crock pot)
Printable Recipe
1 (2 1/2 - 3 pound) boneless pork sirloin roast
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
2 medium onions, cut into thin wedges
1 cup Root Beer
Sauce
3 cups Root Beer
1 cup bottled chili sauce
1/4 tsp Root Beer concentrate, optional (found in the baking aisle with the other extracts)
several dashes hot pepper sauce, optional
toasted hamburger buns
Trim the fat from the pork roast. If necessary, cut roast to fit the crock pot. Sprinkle pork with salt and pepper. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Transfer the roast to a 3 1/2 - 5 quart crock pot. Add the onion wedges and 1 cup Root Beer. Cook, covered, on LOW for 8-10 hours, or HIGH for 4-5 hours.
Meanwhile, for the sauce, combine the 3 cups Root Beer and chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered and stirring occasionally, about 30 minutes, or until mixture is reduced to 2 cups. If desired, add the Root Beer concentrate and hot pepper sauce.
Transfer the roast to a serving platter. With a slotted spoon, remove the onion from the juices and set aside. Discard the juices. Using two forks, pull the pork into shreds. To serve, add the pork and onions to the buns, and spoon on the sauce.
1 (2 1/2 - 3 pound) boneless pork sirloin roast
1/2 tsp salt
1/2 tsp pepper
1 tbsp oil
2 medium onions, cut into thin wedges
1 cup Root Beer
Sauce
3 cups Root Beer
1 cup bottled chili sauce
1/4 tsp Root Beer concentrate, optional (found in the baking aisle with the other extracts)
several dashes hot pepper sauce, optional
toasted hamburger buns
Trim the fat from the pork roast. If necessary, cut roast to fit the crock pot. Sprinkle pork with salt and pepper. In a large skillet, brown roast on all sides in hot oil. Drain off fat. Transfer the roast to a 3 1/2 - 5 quart crock pot. Add the onion wedges and 1 cup Root Beer. Cook, covered, on LOW for 8-10 hours, or HIGH for 4-5 hours.
Meanwhile, for the sauce, combine the 3 cups Root Beer and chili sauce. Bring to a boil; reduce heat. Boil gently, uncovered and stirring occasionally, about 30 minutes, or until mixture is reduced to 2 cups. If desired, add the Root Beer concentrate and hot pepper sauce.
Transfer the roast to a serving platter. With a slotted spoon, remove the onion from the juices and set aside. Discard the juices. Using two forks, pull the pork into shreds. To serve, add the pork and onions to the buns, and spoon on the sauce.
Hawaiian Ham Sandwiches
Printable Recipe
This is a Taste of Home recipe.
8 hoagie buns
8 slices Monterey Jack or Provolone cheese
1/2 of a medium green pepper, thinly sliced
1/2 medium red pepper, thinly sliced
2-3 green onions, thinly sliced
olive oil
1 pound sliced fully cooked ham, cut into thin strips
1 (20-oz) can pineapple tidbits, drained
1 cup (4 oz) shredded Mozzarella cheese
Cut off the tops of the hoagie buns (near the top) and hollow out the insides, leaving about 1/4" (or so) shells; set aside the tops. Discard the hollowed out bread. Place the rolls on a baking sheet and line the inside of each with Monterey Jack cheese. In a skillet, saute the peppers and onions in the oil, for 3 minutes. Add the ham and cook for 3 minutes.Add the pineapple. Remove from heat; drain. Spoon into the rolls. Bake 450 degrees for 5 minutes. Sprinkle with the Parmesan cheese; return to oven until the cheese melts, about 1 minute. Replace the tops of rolls. Serve immediately.
This is a Taste of Home recipe.
8 hoagie buns
8 slices Monterey Jack or Provolone cheese
1/2 of a medium green pepper, thinly sliced
1/2 medium red pepper, thinly sliced
2-3 green onions, thinly sliced
olive oil
1 pound sliced fully cooked ham, cut into thin strips
1 (20-oz) can pineapple tidbits, drained
1 cup (4 oz) shredded Mozzarella cheese
Cut off the tops of the hoagie buns (near the top) and hollow out the insides, leaving about 1/4" (or so) shells; set aside the tops. Discard the hollowed out bread. Place the rolls on a baking sheet and line the inside of each with Monterey Jack cheese. In a skillet, saute the peppers and onions in the oil, for 3 minutes. Add the ham and cook for 3 minutes.Add the pineapple. Remove from heat; drain. Spoon into the rolls. Bake 450 degrees for 5 minutes. Sprinkle with the Parmesan cheese; return to oven until the cheese melts, about 1 minute. Replace the tops of rolls. Serve immediately.
Sausage Sandwich Squares
Printable Recipe
This is a Taste of Home recipe.
3 - 3 1/2 cups flour
1 pkg active dry yeast
1/2 tsp salt
1 1/3 cups warm water (120 - 130 degrees)
1 pound bulk Italian sausage
1 red pepper, diced
1 green pepper, diced
1 onion, diced
4 cups (16 oz) shrd Mozzarella cheese
1 egg
1 tbsp water
2 tbsp Parmesan cheese
2 tbsp minced fresh parsley
1/2 tsp oregano
1/8 tsp garlic pwd
In a large bowl, combine 2 cups of the four, yeast and salt. Add warm water; mix well. Add enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
In a skillet, cook the sausage until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute the peppers and onion until tender, drain. Press half the dough onto the bottom and 1/2" up the sides of a greased 15 x 10 " jelly roll pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with cheese.
Roll out remaining dough to fit the pan; place over cheese and seal the edges. In a small bowl, beat the egg and water. Add the Parmesan cheese, parsley, oregano and garlic pwd; mix well. Brush over dough. Cut slits in top. Bake 400 degrees for 20-25 minutes or until golden brown. Cut into squares.
This is a Taste of Home recipe.
3 - 3 1/2 cups flour
1 pkg active dry yeast
1/2 tsp salt
1 1/3 cups warm water (120 - 130 degrees)
1 pound bulk Italian sausage
1 red pepper, diced
1 green pepper, diced
1 onion, diced
4 cups (16 oz) shrd Mozzarella cheese
1 egg
1 tbsp water
2 tbsp Parmesan cheese
2 tbsp minced fresh parsley
1/2 tsp oregano
1/8 tsp garlic pwd
In a large bowl, combine 2 cups of the four, yeast and salt. Add warm water; mix well. Add enough of the remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.
In a skillet, cook the sausage until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute the peppers and onion until tender, drain. Press half the dough onto the bottom and 1/2" up the sides of a greased 15 x 10 " jelly roll pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with cheese.
Roll out remaining dough to fit the pan; place over cheese and seal the edges. In a small bowl, beat the egg and water. Add the Parmesan cheese, parsley, oregano and garlic pwd; mix well. Brush over dough. Cut slits in top. Bake 400 degrees for 20-25 minutes or until golden brown. Cut into squares.
Cashew Clusters
Printable Recipe
These are so good! They are also very easy to make, too. This recipe comes from the Pillsbury Cookbook, that I've had for 20 years, or more. I've always thought of trying this recipe, but I "thought" I wasn't such a fan of dark chocolate. Then someone at work offered me a cashew cluster that was covered with dark chocolate. It was wonderful! The next day I came across this recipe again, and thought they must be one in the same. You can easily use other nuts, or add raisins if you so desire. Be warned though, they are quite addicting.
12-oz pkg (2 cups) semi sweet chocolate chips
1-oz square unsweetened chocolate
2 cups cashews
Line a cookie sheet with waxed paper. In a large saucepan over low heat, melt the chocolate; stir until smooth. Stir in the cashews. Drop candy by teaspoonfuls onto prepared cookie sheets. Refrigerate until set. Store tightly covered container in refrigerator.
Sunday, November 15, 2009
Classic Chili
Printable Recipe
So I've been in the mood for chili recently, and my go-to recipe usually is Hovies Chili . Actually, my son usually makes this - he loves it. However, I've been wanting to try something different and went searching through some magazines. I found this one in a Taste of Home magazine that is similar to a recipe given to me years ago, by a friend. That chili was very good, and while I haven't tried this recipe yet, I'm hoping this will be good, too.
1 medium green pepper, chpd
2 medium onions, chpd
1/2 cup chpd celery
1 tbsp vegetable oil
2 pounds hamburger
2 (28-oz) cans tomatoes, undrained and cut up
1 (8 oz) can tomato sauce
1 cup water
2 tbsp Worcestershire sauce
1-2 tbsp chili pwd
1 tsp garlic pwd
1 tsp dried oregano leaves
1 tsp salt
1/2 tsp pepper
2 (16 oz) cans kidney beans, drained and rinsed
In a skillet, brown the hamburger along with the green pepper and onions, drain. Place the hamburger mixture in a large pot and add the remaining ingredients, except for the kidney beans. Cover and simmer for 1 1/2 hours, stirring occasionally. Add the kidney beans and simmer, uncovered, for 10 minutes longer.
So I've been in the mood for chili recently, and my go-to recipe usually is Hovies Chili . Actually, my son usually makes this - he loves it. However, I've been wanting to try something different and went searching through some magazines. I found this one in a Taste of Home magazine that is similar to a recipe given to me years ago, by a friend. That chili was very good, and while I haven't tried this recipe yet, I'm hoping this will be good, too.
1 medium green pepper, chpd
2 medium onions, chpd
1/2 cup chpd celery
1 tbsp vegetable oil
2 pounds hamburger
2 (28-oz) cans tomatoes, undrained and cut up
1 (8 oz) can tomato sauce
1 cup water
2 tbsp Worcestershire sauce
1-2 tbsp chili pwd
1 tsp garlic pwd
1 tsp dried oregano leaves
1 tsp salt
1/2 tsp pepper
2 (16 oz) cans kidney beans, drained and rinsed
In a skillet, brown the hamburger along with the green pepper and onions, drain. Place the hamburger mixture in a large pot and add the remaining ingredients, except for the kidney beans. Cover and simmer for 1 1/2 hours, stirring occasionally. Add the kidney beans and simmer, uncovered, for 10 minutes longer.
Steak Soup
Printable Recipe
This is a very good soup, that I doctored up quite a bit. I'll give the original recipe, and include the changes I made alongside in italics, as well as the notes I wrote when I made this for the first time, at the end.
2 tbsp vegetable oil
2 pounds lean boneless round steak, cut into 1-inch cubes (I used stew meat, but you could also use chuck)
salt and freshly ground pepper
1 medium onion, chpd
2 cloves garlic (I did not add)
5 cups water
1/2 cup Worcestershire sauce
1 tsp pepper
1/2 tsp paprika
2 1/2 cups medium egg noodles, uncooked
2 cups sliced fresh mushrooms (I did not add)
2 cups (8 oz) shrd Cheddar cheese (I did not add)
Heat oil in a Dutch oven over medium-high heat. Add meat and sprinkle generously with salt and pepper. Brown meat on all sides, stirring occasionally. (Do this in batches, if needed, so that you get a better sear on the meat.)
Add the onion and garlic; cook for 2 minutes, stirring occasionally. Add water, Worcestershire sauce, 1 tsp pepper, and paprika. bring to a boil, cover, reduce heat and simmer for 1 hour and 15 minutes.
Stir in the egg noodles and mushrooms. Bring to a boil, cover, reduce heat and simmer for 30 minutes or until meat is tender and noodles are cooked.
Ladle soup in to individual bowls and top with the shrd cheese.
Notes:
I cooked the noodles in the broth as is called for, and all of the broth was pretty much absorbed by the noodles. So I added 1 can Campbells Beef broth and about 1 1/2 cups water. It was much better, but still lacked something. I wanted to doctor it up a bit, but did not want to give it an Italian flavor by adding oregano, basil and thyme. So I added a pinch of allspice, and it was great!
I found the Worcestershire to be a bit overwhelming so maybe next time, add a bit of lemon juice to counter this, maybe 1 tsp. I also found it a bit too peppery, so cut down on the pepper added, to maybe 1/2 to 3/4 tsp.
This can also be made using chuck roast, instead.
This would be good thickened with a flour/water paste, and served over mashed potatoes.
This is a very good soup, that I doctored up quite a bit. I'll give the original recipe, and include the changes I made alongside in italics, as well as the notes I wrote when I made this for the first time, at the end.
2 tbsp vegetable oil
2 pounds lean boneless round steak, cut into 1-inch cubes (I used stew meat, but you could also use chuck)
salt and freshly ground pepper
1 medium onion, chpd
2 cloves garlic (I did not add)
5 cups water
1/2 cup Worcestershire sauce
1 tsp pepper
1/2 tsp paprika
2 1/2 cups medium egg noodles, uncooked
2 cups sliced fresh mushrooms (I did not add)
2 cups (8 oz) shrd Cheddar cheese (I did not add)
Heat oil in a Dutch oven over medium-high heat. Add meat and sprinkle generously with salt and pepper. Brown meat on all sides, stirring occasionally. (Do this in batches, if needed, so that you get a better sear on the meat.)
Add the onion and garlic; cook for 2 minutes, stirring occasionally. Add water, Worcestershire sauce, 1 tsp pepper, and paprika. bring to a boil, cover, reduce heat and simmer for 1 hour and 15 minutes.
Stir in the egg noodles and mushrooms. Bring to a boil, cover, reduce heat and simmer for 30 minutes or until meat is tender and noodles are cooked.
Ladle soup in to individual bowls and top with the shrd cheese.
Notes:
I cooked the noodles in the broth as is called for, and all of the broth was pretty much absorbed by the noodles. So I added 1 can Campbells Beef broth and about 1 1/2 cups water. It was much better, but still lacked something. I wanted to doctor it up a bit, but did not want to give it an Italian flavor by adding oregano, basil and thyme. So I added a pinch of allspice, and it was great!
I found the Worcestershire to be a bit overwhelming so maybe next time, add a bit of lemon juice to counter this, maybe 1 tsp. I also found it a bit too peppery, so cut down on the pepper added, to maybe 1/2 to 3/4 tsp.
This can also be made using chuck roast, instead.
This would be good thickened with a flour/water paste, and served over mashed potatoes.
Biscuit Pizza Bake
Printable Recipe
This recipe is from a Taste of Home magazine. Here is a picture of it from their website.
1 pound hamburger
2 (12-oz) tubes refrigerated buttermilk biscuits
1 (15-oz) can pizza sauce
1 cup chpd green pepper
1/2 cup chpd onion
1 (3 1/2-oz) pkg pepperoni
1 cup (4 oz) shrd Mozzarella cheese
1 cup (4 oz) shrd Cheddar cheese
Brown hamburger, drain and set aside. Quarter all of the biscuits and place in a greased, 3-quart baking dish. Top the biscuits with the pizza sauce and sprinkle the hamburger the biscuits and sauce. Layer with the green pepper, onion, pepperoni and cheeses. Bake at 350°, uncovered, for 25-30 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.
This recipe is from a Taste of Home magazine. Here is a picture of it from their website.
1 pound hamburger
2 (12-oz) tubes refrigerated buttermilk biscuits
1 (15-oz) can pizza sauce
1 cup chpd green pepper
1/2 cup chpd onion
1 (3 1/2-oz) pkg pepperoni
1 cup (4 oz) shrd Mozzarella cheese
1 cup (4 oz) shrd Cheddar cheese
Brown hamburger, drain and set aside. Quarter all of the biscuits and place in a greased, 3-quart baking dish. Top the biscuits with the pizza sauce and sprinkle the hamburger the biscuits and sauce. Layer with the green pepper, onion, pepperoni and cheeses. Bake at 350°, uncovered, for 25-30 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.
Saturday, November 14, 2009
Roast Beef Au Jus
Printable Recipe
Yet another recipe for Beef Au Jus. I haven't made this in a long time, but this is very, very good! This should be prepared the day before, so plan accordingly.
1 (5-pound) eye of round, brisket, rump or sirloin tip roast
garlic salt
paprika
Lawry's seasoned salt
2 - 3 onions, sliced
3 tbsp apple cider vinegar
1 (14-oz) can Swanson beef broth
2 cups water
The day before:
Place roast in a roasting pan and pour vinegar over the roast, then sprinkle very liberally with the seasonings and rub them into the roast. Bake, uncovered, at 350° for 1 hour. Add the 2 cups boiling water and beef broth to the pan and place sliced onions on top. Turn down over to 300° and bake for 4-5 hours longer. Cool. Refrigerate overnight, and the next day, thinly slice and serve in the broth, or serve the broth alongside.
Serves 20
Yet another recipe for Beef Au Jus. I haven't made this in a long time, but this is very, very good! This should be prepared the day before, so plan accordingly.
1 (5-pound) eye of round, brisket, rump or sirloin tip roast
garlic salt
paprika
Lawry's seasoned salt
2 - 3 onions, sliced
3 tbsp apple cider vinegar
1 (14-oz) can Swanson beef broth
2 cups water
The day before:
Place roast in a roasting pan and pour vinegar over the roast, then sprinkle very liberally with the seasonings and rub them into the roast. Bake, uncovered, at 350° for 1 hour. Add the 2 cups boiling water and beef broth to the pan and place sliced onions on top. Turn down over to 300° and bake for 4-5 hours longer. Cool. Refrigerate overnight, and the next day, thinly slice and serve in the broth, or serve the broth alongside.
Serves 20
Wednesday, November 11, 2009
Old-Fashioned Chicken Noodle Soup
Printable Recipe
This is made in the crock pot.
3/4 pound boneless, skinless chicken thighs, cut into 1" pieces
2 medium stalks celery, sliced (1 cup)
1 large carrot, chpd (3/4 cup)
1 medium onion, chpd (1/2 cup)
1 (14 1/2-oz) can diced tomatoes, undrained
1 (14-oz) can chicken broth
1 tsp dried thyme leaves
1 1/2 cups frozen sweet peas
1 cup frozen home-style egg noodles (they come in a 12-oz bag)
Spray a skillet with cooking spray and cook chicken pieces for about 5 minutes, stirring frequently, until brown. Mix the chicken and all of the remaining ingredients EXCEPT the peas and noodles in a crock pot. Cover and cook on the LOW setting for 6 1/2 - 7 hours, or until chicken is no longer pink in the center. Stir in the peas and noodles. Cover and cook on the high setting for 10 minutes or until noodles are tender.
Serves 6
This is made in the crock pot.
3/4 pound boneless, skinless chicken thighs, cut into 1" pieces
2 medium stalks celery, sliced (1 cup)
1 large carrot, chpd (3/4 cup)
1 medium onion, chpd (1/2 cup)
1 (14 1/2-oz) can diced tomatoes, undrained
1 (14-oz) can chicken broth
1 tsp dried thyme leaves
1 1/2 cups frozen sweet peas
1 cup frozen home-style egg noodles (they come in a 12-oz bag)
Spray a skillet with cooking spray and cook chicken pieces for about 5 minutes, stirring frequently, until brown. Mix the chicken and all of the remaining ingredients EXCEPT the peas and noodles in a crock pot. Cover and cook on the LOW setting for 6 1/2 - 7 hours, or until chicken is no longer pink in the center. Stir in the peas and noodles. Cover and cook on the high setting for 10 minutes or until noodles are tender.
Serves 6
Ginger Pork Wraps (Crock Pot)
Printable Recipe
These wraps are very good. When I made them, I did not cook it for as long as is called for. I also used country-style pork ribs (boneless ribs), as opposed to the boneless rib roast, since I was unable to find a roast at the time I made these. They still turned out very well.
2 1/2 pounds pork boneless loin roast
3 tbsp grated gingerroot
3 tbsp honey
1/4 cup hoisin sauce (I did not add this)
3 cups coleslaw mix
2 tbsp rice vinegar
12 flour tortillas (8-10" in diameter), warmed
Remove fat from pork. Mix the gingerroot and honey in a 3 1/2 or 4 quart
crock pot. Add the pork; turn to coat it with the honey mixture.
Cover and cook on LOW setting for 6 - 8 hours, or until pork is tender. (I think I only cooked it for 5 hours, but that could have been due to the fact that I used boneless ribs, instead of a roast.)
Remove pork from crock pot. Shred meat, using two forks and return to crock pot. Stir in the hoisin sauce.
To serve, toss the coleslaw mix and rice vinegar until well mixed. Spread about 1/3 cup of the pork mixture down the center of each tortilla. Top with the coleslaw mixture and roll up tightly.
Makes 12 wraps
These wraps are very good. When I made them, I did not cook it for as long as is called for. I also used country-style pork ribs (boneless ribs), as opposed to the boneless rib roast, since I was unable to find a roast at the time I made these. They still turned out very well.
2 1/2 pounds pork boneless loin roast
3 tbsp grated gingerroot
3 tbsp honey
1/4 cup hoisin sauce (I did not add this)
3 cups coleslaw mix
2 tbsp rice vinegar
12 flour tortillas (8-10" in diameter), warmed
Remove fat from pork. Mix the gingerroot and honey in a 3 1/2 or 4 quart
crock pot. Add the pork; turn to coat it with the honey mixture.
Cover and cook on LOW setting for 6 - 8 hours, or until pork is tender. (I think I only cooked it for 5 hours, but that could have been due to the fact that I used boneless ribs, instead of a roast.)
Remove pork from crock pot. Shred meat, using two forks and return to crock pot. Stir in the hoisin sauce.
To serve, toss the coleslaw mix and rice vinegar until well mixed. Spread about 1/3 cup of the pork mixture down the center of each tortilla. Top with the coleslaw mixture and roll up tightly.
Makes 12 wraps
Cherry Bread
Printable Recipe
In going through my recipe files, I found this recipe that I got from a lady I worked with over 40 years ago. It's easy to make, and is real good. I don't measure the glaze ingredients, but just throw them together. This is a repost from 2009, to bring it back up to the top of the blog.
1 loaf frozen bread dough, thawed
1 can Cherry pie filling
1-2 tbsp granulated sugar stirred into the pie filling (otherwise it is a little on the tart side
1-2 tbsp granulated sugar stirred into the pie filling (otherwise it is a little on the tart side
butter, softened
additional granulated sugar
Glaze
butter
pwd sugar
milk
dash vanilla or cherry juice if adding maraschino cherries to the top
Glaze
butter
pwd sugar
milk
dash vanilla or cherry juice if adding maraschino cherries to the top
Topping
maraschino cherries, drained
Directions
1. Thaw the bread dough and roll out into a rectangle on a sheet of parchment paper, making sure not to roll too thin. I have found that once the bread is thawed out, it is still difficult to roll out. To help this problem, I place it in the microwave on the parchment paper on the defrost setting, for about a minute.
2. Place the (rolled out) bread dough on top of the parchment paper onto a rimmed cookie sheet. Spread the pie filling down the center of the bread dough.
3. Cut strips down the sides of the rectangle at an angle and cross them over the pie filling, sort of like you would a braid.
4. Butter the top of the dough and sprinkle with a little sugar.
5. Set cookie sheet in a warm place and allow dough to rise until doubled, about 45 minutes.
6. Bake at 350° for about 30 - 40 minutes, or until golden brown. Cool slightly.
7. Make a thick glaze, and drizzle over warm cherry bread. Cut into strips or squares once cooled, and store in a covered container in the refrigerator.
Tuesday, November 3, 2009
Fudge
Printable Recipe
I've been making this for years. It is excellent.
1 cup butter
4 cups sugar
2 (5-oz) cans evaporated milk (1 1/3 cups total)
1 (12-oz) pkg semi sweet chocolate chips
1 (7-oz) bar Symphony Milk Chocolate, broken in pieces
1 (7-oz) jar marshmallow creme
1 tsp vanilla
Line a 9 x 13" pan with foil, extending the foil over the edges of the pan. Butter the foil and set aside. Butter the sides of a heavy-duty saucepan. In the saucepan, combine the butter, sugar and evaporated milk. Cook and stir over medium-high heat until mixture boils. Reduced heat to medium and continue cooking, stirring constantly, for 10 minutes. Remove from heat and add the chocolate chips, chocolate bar, marshmallow creme and vanilla. Stir until well combined and melted. Beat by hand for one minute. Spread in the prepared pan. Score into 1" squares while still warm. Cool. When fudge is completely cooled, remove fudge from pan and cut completely into squares. Store in a tightly-covered container, in the refrigerator.
I've been making this for years. It is excellent.
1 cup butter
4 cups sugar
2 (5-oz) cans evaporated milk (1 1/3 cups total)
1 (12-oz) pkg semi sweet chocolate chips
1 (7-oz) bar Symphony Milk Chocolate, broken in pieces
1 (7-oz) jar marshmallow creme
1 tsp vanilla
Line a 9 x 13" pan with foil, extending the foil over the edges of the pan. Butter the foil and set aside. Butter the sides of a heavy-duty saucepan. In the saucepan, combine the butter, sugar and evaporated milk. Cook and stir over medium-high heat until mixture boils. Reduced heat to medium and continue cooking, stirring constantly, for 10 minutes. Remove from heat and add the chocolate chips, chocolate bar, marshmallow creme and vanilla. Stir until well combined and melted. Beat by hand for one minute. Spread in the prepared pan. Score into 1" squares while still warm. Cool. When fudge is completely cooled, remove fudge from pan and cut completely into squares. Store in a tightly-covered container, in the refrigerator.
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