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Mom’s Beef Stroganoff Recipe

April 4th, 2016 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbround steaksor sirloin steaks, cut into bite size pieces
  2. 4tablespoonsflour, to coat meat
  3. 1tablespoonolive oil
  4. 1/2cup choppedonions
  5. 1/2teaspoonsalt
  6. 1minced garlic clove
  7. 1tablespoonworcestershire sauce
  8. 1 (10 1/2 ounce)cantomato soup
  9. 1cupsour cream(low fat works, but not no-fat)
  10. 6-8dropsTabasco sauce
  11. 1 (6 ounce)cansliced mushrooms, drained
  12. freshly gratedparmesan cheese

DIRECTIONS

  1. Coat meat with flour and brown in hot oil.
  2. Add the onions and garlic and saute until golden.
  3. In a bowl, mix the sour cream,salt, tomato soup, Tabasco and Worcestershire sauce.
  4. Add to the meat.
  5. Add the mushrooms.
  6. Cook over very low heat for 1 hour or until meat is tender.
  7. Serve over egg noodles or rice and top with Parmesan cheese.

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Secret Sicilian Style Beef Rolls Recipe

April 4th, 2016 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 8slicesbeef tenderloin(about 4oz. Each)
  2. 1cup freshly gratedpecorino romano cheese
  3. 1/4cupfresh breadcrumbs
  4. 1/2cup finely choppedItalian parsley
  5. 1/4cuppine nuts
  6. 1/4cup driedcurrants, soaked in warm water for 1 hour and drained(SECRET INGREDIENT)
  7. salt & freshly ground black pepper
  8. 8sprigsrosemary, about 5 inches long
  9. 2tablespoonsextra-virgin olive oil

DIRECTIONS

  1. 1) Preheat the grill.
  2. 2) Using a meat mallet, pound each slice of beef between two oiled pieces of foil to about 1/16-inch thick, being careful not to tear the meat. Lay each piece out on a work surface.
  3. 3) In a medium bowl, stir together the pecorino, bread crumbs, parsley, pine nuts, and drained currants until well mixed. Season the beef slices with salt and pepper. Divide the pecorino mixture among the beef, spreading it out thinly. Roll each piece up tightly, starting from a short side, and secure with toothpicks.
  4. 4) Lay 2 beef rolls side by side, about ½ inch apart, and skewer them with 2 rosemary sprigs. Repeat to make 3 more sets of rolls. Season with salt and pepper and brush with the olive oil.
  5. 5) Grill, turning once, 3 to 4 minutes per side, until nicely charred but still medium. Serve immediately, with garnish of salad greens if you wish.

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Pot Pie Noodles W/ Ham, Beef, Chicken, or Turkey Recipe

April 3rd, 2016 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. Dough

  2. 5cupsflour
  3. 1teaspoonsalt
  4. 2cupswater
  5. Meat and broth

  6. 3lbshamor beefor chickensor turkey

DIRECTIONS

  1. PREPARE MEAT.
  2. Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth. Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yeild required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add. 40 to 50 squares should be ample for 4-6 people.
  3. Remove meat from roaster and pour broth into medium to large stock pot.
  4. When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces. Place back in broth.
  5. If desired add several medium size cubed and “par-boiled” potatoes to broth at this time. I usually do this only when making with Beef.
  6. When making with Ham, I sometimes add soup beans to broth.
  7. PREPARE DOUGH.This can be done while meat is cooking. (Remove rings because here’s where it gets a little messy)
  8. In large mixing bowl, combine 3 cups of flour and the salt. Use remaining flour as needed for “dusting” and clean up as noted herein.
  9. Slowly add water and thoroughly mix with hands until dough reaches a “slightly sticky to touch” consistency. You may need to add more flour to get this part right. You may also substitute canned broth or broth made with soup base instead of water when mixing dough. This will give a little extra flavor.
  10. HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
  11. Seperate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9″x12″ sheet.Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
  12. After dough is rolled out to approximately 1/8″ thickness, use a sharp knife or pizza cutter to make 2″ squares.
  13. Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper. Try to avoid overlapping squares. Roll out and cut remaining dough and layer. Place wax paper between all layers.
  14. Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
  15. Adjust heat as needed to keep a gentle boiling until desired amount of dough is added. Then reduce heat and simmer until dough is thorougly cooked and “chewy but not gooey”.
  16. Serve in soup plate or bowl and enjoy.
  17. Please note this dough recipe does not call for eggs.My gram always stressed to me their was a difference between egg noodle dough and pot pie dough. I never questioned her cooking practices, but I sure enjoyed the final products !

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Beef Empanadas Recipe

April 2nd, 2016 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 3/4lb leftoverroast beef
  2. 1/3cupraisins
  3. 1cupboiling water
  4. 1smallonion, minced
  5. 2garlic cloves
  6. 2tablespoonsbutter
  7. 1/3cupblack olives, chopped
  8. 1/3cupmild green chilies, chopped
  9. 3tablespoonsdark brown sugar
  10. 2tablespoonsfresh cilantro, minced
  11. 3/4teaspoonsalt
  12. 1/2teaspoonpepper
  13. 1egg, beaten
  14. 4cupsflour, unsifted
  15. 1teaspoonsalt
  16. 1 1/3cupsshortening
  17. 12tablespoonscold water
  18. 1egg, beaten

DIRECTIONS

  1. FILLING:.
  2. In food processor, chop beef fine.
  3. Soak raisins in boiling water.Drain and dry.
  4. Saute onion & garlic in butter.
  5. Combine beef, raisins, sauteed ingredients, olives, chiles, brown sugar, cilantro, salt, pepper, and egg.
  6. PASTRY:.
  7. Combine flour, salt in large bowl.Cut in shortening with pastry blender.
  8. Sprinkle in cold water and mix lightly with fork.With hands shape dough.
  9. in ball and divide in half.Roll half dough between 2 sheets of saxed.
  10. paper to 21 x 11 inches.Peel off top layer of paper.Cut 8 – 5″.
  11. circles. Place on ungreased baking sheets.Spoon 3 tablespoons meat mix into each.
  12. circle.Moisten edges with water.Fold pastry in half and press edges to.
  13. firmly seal.Crimp edges or press edges with tines of fork. Prick tops.
  14. with fork.Brush with beaten egg.Repeat with other half of pastry.Bake.
  15. 35 minutes.Serve warm or at room temperature.

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Beef and Bean Burritos Recipe

April 2nd, 2016 by alice  Tags: , , | Print This Post Print This Post

Beef and Bean Burritos Recipe

INGREDIENTS

  1. 1lbground beef
  2. 1/4cuptomato puree
  3. 1 (16 ounce)canrefried beans
  4. 1smallonion, chopped
  5. 1teaspoonsalt
  6. 3/4teaspoonchili powder
  7. 1/2teaspooncoriander
  8. 1/2teaspoongarlic powder
  9. 3/4teaspooncumin
  10. 1/4teaspooncayenne pepper
  11. 1/4teaspoonblack pepper
  12. 6flour tortillas

DIRECTIONS

  1. Brown ground beef in large skillet.Drain if needed.Add remaining ingredients (except tortillas) and cook together for 10 minutes.
  2. Wrap filling into tortilla with your choice of cheddar cheese, sour cream, black olives, avocado, and/or salsa.

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