I remember while a member of a church in Dallas, they had this recipe for beef stroganoff which was out of this world. About a month ago, I got hungry for it so, after looking through recipes, I came up with my own. I use my crock pot to cook the beef and other ingredients. The crock pot made the meat very tender. If you are going to feed a large group, then use this recipe, because as most of you readers know, I do not cook for a small group.
5 pounds cube stew meat. (you can find this in your favorite grocery store)
2 large onions diced
1 package sliced mushrooms
3 cloves garlic (minced)
2 cups of red wine (I used a Merlot)
1 family size can of cream of mushroom soup
salt and pepper to taste.
Place all of these ingredients in a crock pot (don't brown the meat) and cook on low overnight and most of the next day. If the sauce is soupy, you can add the noodles to absorb the moisture. When ready to serve, add the sour cream and serve with a salad and fresh homemade bread.
Until next time.
Friday, October 23, 2009
Friday, September 25, 2009
Kentucky Fried Chicken Herbs
Several months ago, I listening to a program on Fox News, and this man(forgot his name) was telling the audience how he can find what a certain type of food is made. He has even written a book on this. Well, anyway he had broken the code on Kentucky Fried Chicken. I just happened to have a paper and pen so I jotted down the ingredients. I was really surprised, but most of the ingredients are what I have been putting in my marinate for years. I never thought to put in Chili Powder or paprika, but I think that paprika is one of the ingredients my mother used to put in, and I have left out. Most of these ingredients are already in your pantry.
When I made this mixture, I used 1 teaspoon for each. Now if you happen to have Italian spices in your cupboard, then you have most of the ingredients. (use about 6 teaspoons if you choose to use Italian Spices) They are as follow: OREGANO, BASIL, CHILI POWDER,GARLIC POWDER,SALT,PEPPER,ACCENT,PAPRIKA ONION POWDER,SAGE, MARJORAM,AND THYME.
Now you Know. Until next time.
When I made this mixture, I used 1 teaspoon for each. Now if you happen to have Italian spices in your cupboard, then you have most of the ingredients. (use about 6 teaspoons if you choose to use Italian Spices) They are as follow: OREGANO, BASIL, CHILI POWDER,GARLIC POWDER,SALT,PEPPER,ACCENT,PAPRIKA ONION POWDER,SAGE, MARJORAM,AND THYME.
Now you Know. Until next time.
Monday, September 21, 2009
Scotch Cake
This recipe is Scott's favorite dessert and so I made it for his birthday, and would like to share it with my faithful followers. It is a simple recipe, but has lots of calories because of the butter (Paula Deen would love this recipe). I got this recipe from Scott's mother, but as far as the history behind it I can't tell you. I think it came from Scotland because they do like to use lots of butter in their recipes.
Sift together: 2 cups flour and 2 cups sugar. ( I added a sprinkle of cinnamon into the mixture)
In sauce pan bring to boil: 2 sticks of butter, 4 Tablespoons cocoa (I added a little more to make the cake darker)and 1 cup water.
Pour into the flour/sugar mixture.
Mix and add 1/2 cup buttermilk, 2 eggs slightly beaten, 1 teaspoon baking soda, and 1 teaspoon vanilla.
Mix and pour into greased and floured pan ( I used Pam baking spray) and bake in a 350 degree oven for 30 minutes or until the toothpick comes out clean.
Now for the icing.
About 5 minutes before the cake is done, boil 1 stick of butter with 4 Tablespoons of Cocoa (you can add more if so desired) and 6 tablespoons milk. Remove from heat and add 1 (1pound) box (3 1/2 cups) Confectioners powdered sugar 1 Teaspoon vanilla, mix well and pour over the hot cake. sprinkle pecans on top.
This is a delicious cake for special occasions
Enjoy!
Until next time.
Sift together: 2 cups flour and 2 cups sugar. ( I added a sprinkle of cinnamon into the mixture)
In sauce pan bring to boil: 2 sticks of butter, 4 Tablespoons cocoa (I added a little more to make the cake darker)and 1 cup water.
Pour into the flour/sugar mixture.
Mix and add 1/2 cup buttermilk, 2 eggs slightly beaten, 1 teaspoon baking soda, and 1 teaspoon vanilla.
Mix and pour into greased and floured pan ( I used Pam baking spray) and bake in a 350 degree oven for 30 minutes or until the toothpick comes out clean.
Now for the icing.
About 5 minutes before the cake is done, boil 1 stick of butter with 4 Tablespoons of Cocoa (you can add more if so desired) and 6 tablespoons milk. Remove from heat and add 1 (1pound) box (3 1/2 cups) Confectioners powdered sugar 1 Teaspoon vanilla, mix well and pour over the hot cake. sprinkle pecans on top.
This is a delicious cake for special occasions
Enjoy!
Until next time.
Friday, September 4, 2009
Hot Dog Casserole
Hello faithful followers. I decided to write about comfort foods. My favorite food is hot dogs and macaroni, so decided to combine these two with a twist. Here are the ingredients:
1 pound hot dogs Sliced
macaroni cooked according to the package
velveeta cheese About 8 ounces cubed
1 can of Rotel tomatoes
1 onion diced
1 bell pepper diced
just as the macaroni is about done (maybe 3 minutes), add the sliced hot dogs. Meanwhile, place to tomatoes in a saucepan and heat. When it is hot, add the cheese and stir until the cheese is melted. When the macaroni is done, drain and add the tomato/cheese mixture, onion and bell pepper. Add salt and pepper to taste. Mix all the stuff together until the macaroni is well coated. At this time, you can serve it or add more cheese and place in a 350 Degree oven for about 20 minutes.
Serve this with green beans or salad and a roll. Enjoy.
1 pound hot dogs Sliced
macaroni cooked according to the package
velveeta cheese About 8 ounces cubed
1 can of Rotel tomatoes
1 onion diced
1 bell pepper diced
just as the macaroni is about done (maybe 3 minutes), add the sliced hot dogs. Meanwhile, place to tomatoes in a saucepan and heat. When it is hot, add the cheese and stir until the cheese is melted. When the macaroni is done, drain and add the tomato/cheese mixture, onion and bell pepper. Add salt and pepper to taste. Mix all the stuff together until the macaroni is well coated. At this time, you can serve it or add more cheese and place in a 350 Degree oven for about 20 minutes.
Serve this with green beans or salad and a roll. Enjoy.
Monday, August 24, 2009
Roasted Corn - Beer Biscuits
We had some extra roasted corn left over and I did not quite know what to do with them. I started to think; what would this roasted corn would taste like if I combined it with beer and biscuit mixture. Here is what was done with the corn. I used fresh corn,butter, salt, pepper, and basil; baked in the oven (you can use the grill if you like) wrapped in aluminum foil, at 300 degrees for about 2 hours (or until you smell the great aroma of roasting corn. Now for the recipe.
4 cups flour
1 stick butter softened at room temperature
1 Tablespoon baking powder
1 Teaspoon salt
1 teaspoon baking soda
2 ears roasted corn cut off the cob(you can use canned corn, drained or about 1 cup frozen corn thawed)
1 onion diced
1 12 ounce beer ( I used Miller Lite, but I am sure any beer will do)
Mix the flour, baking powder, salt and baking soda with the butter until you have the consistency of meal ( I used the hook on my mixture to get the right texture)
Add the corn and onion to get it well distributed into the mixture.
Add the beer and continue to mix until the dough is stiff.
Place the dough on a floured board and knead. Roll out the dough and cut with a biscuit cutter.
Bake in oven at 400 degrees for 20 minutes.
enjoy.
4 cups flour
1 stick butter softened at room temperature
1 Tablespoon baking powder
1 Teaspoon salt
1 teaspoon baking soda
2 ears roasted corn cut off the cob(you can use canned corn, drained or about 1 cup frozen corn thawed)
1 onion diced
1 12 ounce beer ( I used Miller Lite, but I am sure any beer will do)
Mix the flour, baking powder, salt and baking soda with the butter until you have the consistency of meal ( I used the hook on my mixture to get the right texture)
Add the corn and onion to get it well distributed into the mixture.
Add the beer and continue to mix until the dough is stiff.
Place the dough on a floured board and knead. Roll out the dough and cut with a biscuit cutter.
Bake in oven at 400 degrees for 20 minutes.
enjoy.
Friday, August 21, 2009
Something Delicious
I subscribe to Myrecipes.com, and found this recipe that I would like to share with you. I tried it and thoroughly enjoyed it. Believe it or not, it does not take that long to prepare it.
PAN-ROASTED CHICKEN CUTLETS WITH MAPLE-MUSTARD DILL SAUCE
4 (6 ounce) boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
2 Tablespoons chopped red onion
6 Tablespoons maple syrup
1/4 cup Dijon Mustard
1 Tablespoon water1
1 teaspoon chopped fresh dill (or you can use dry dill)
1 teaspoon grated orange (don't throw the orange away for you can use the juice for later.
Place the chicken in a zip lock bag (don't seal it) and pound the chicken with a mallet or a heavy skillet. You want it about 1/4 inch thick. After all the chicken has been pounded, you can now sprinkle it with salt and pepper.
Spray a large nonstick skillet with the cooking spray. Heat the skillet over a medium heat; add the chicken and cook on both sides for about 4 minutes. Remove chicken from the pan.
Reduce the heat to low. Add onion; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.
I made rice with this dish and here is what I did with the rice. Remember I told you to save the orange. Here is what I used it for: Instead of using water for the rice, I used the orange juice. You will need about 8 oranges to make two cups of juice. Heat the juice like you would the water, add the rice and cook it according to the instructions. When it is finished cooking, you can add orange zest to the rice.
Until next time.
PAN-ROASTED CHICKEN CUTLETS WITH MAPLE-MUSTARD DILL SAUCE
4 (6 ounce) boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
2 Tablespoons chopped red onion
6 Tablespoons maple syrup
1/4 cup Dijon Mustard
1 Tablespoon water1
1 teaspoon chopped fresh dill (or you can use dry dill)
1 teaspoon grated orange (don't throw the orange away for you can use the juice for later.
Place the chicken in a zip lock bag (don't seal it) and pound the chicken with a mallet or a heavy skillet. You want it about 1/4 inch thick. After all the chicken has been pounded, you can now sprinkle it with salt and pepper.
Spray a large nonstick skillet with the cooking spray. Heat the skillet over a medium heat; add the chicken and cook on both sides for about 4 minutes. Remove chicken from the pan.
Reduce the heat to low. Add onion; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.
I made rice with this dish and here is what I did with the rice. Remember I told you to save the orange. Here is what I used it for: Instead of using water for the rice, I used the orange juice. You will need about 8 oranges to make two cups of juice. Heat the juice like you would the water, add the rice and cook it according to the instructions. When it is finished cooking, you can add orange zest to the rice.
Until next time.
Thursday, August 20, 2009
Sloppy Joes
I don't know how many of my faithful followers use the "Manwich" style sloppy joes, but I really don't like that brand - so I have made my own Sloppy Joes from scratch. Several years back, I found a good tomato sauce recipe from the Food Network and have used it as my base for the sloppy joes. I start with;
1 onion dice
1 bell pepper, diced
2 stalks celery, diced
2 carrots, diced
2 Tablespoons olive oil
2 teaspoons minced garlic
2 Teaspoon Italian spices
2 teaspoons salt and pepper
1 teaspoons crushed red pepper
saute all of these ingredients in the olive oil until tender. Transfer the soft veggies into a food processor and blend until smooth. Place back into the sauce pan and add 1 large can of crushed tomatoes and 1 large can of diced tomatoes. Bring to a boil,then turn down to low for about thirty minutes or until the tomato sauce has reduced. You want the sauce to be almost to the consistency of tomato paste (thick). Now you are ready to use this for the sloppy joes -just brown some ground meat,onion, bell pepper and salt and pepper and then add the sauce.
Note: I have added some zucchini and yellow squash to the tomato sauce so that you can hid the veggies for those who do not like them.
Enjoy.
1 onion dice
1 bell pepper, diced
2 stalks celery, diced
2 carrots, diced
2 Tablespoons olive oil
2 teaspoons minced garlic
2 Teaspoon Italian spices
2 teaspoons salt and pepper
1 teaspoons crushed red pepper
saute all of these ingredients in the olive oil until tender. Transfer the soft veggies into a food processor and blend until smooth. Place back into the sauce pan and add 1 large can of crushed tomatoes and 1 large can of diced tomatoes. Bring to a boil,then turn down to low for about thirty minutes or until the tomato sauce has reduced. You want the sauce to be almost to the consistency of tomato paste (thick). Now you are ready to use this for the sloppy joes -just brown some ground meat,onion, bell pepper and salt and pepper and then add the sauce.
Note: I have added some zucchini and yellow squash to the tomato sauce so that you can hid the veggies for those who do not like them.
Enjoy.
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