Quick Beef Noodle Soup
Ingredients
- 12 Cups Water
- 3 Tablespoons Beef Flavor Bouillon
- 2 Cups uncooked Pasta
Instructions
- Combine all ingredients in stock pot and bring to boil.
- Cook until pasta is tender.
- Server Hot.
February 13, 2010
Quick Beef Noodle Soup
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February 12, 2010
February 11, 2010
Beef Stroganoff
Beef Stroganoff
Ingredients
- 1 16 ounce package egg noodles
- 2 tablespoons butter softened
- 2 onions finely chopped
- 2 cloves garlic minced
- 1 8 ounce package fresh mushrooms, thinly sliced
- 1 pound beef loin steak cut into thin strips
- 1 14 ounce can beef consomme
- 1/4 cup Burgundy wine optional
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water or as needed
- 1 8 ounce container sour cream
Instructions
- Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente
- drain
- Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, and Burgundy (optional). Bring to a boil.
- In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
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January 28, 2010
Summer Vegetable Bowl
Summer Vegetable Bowl
Ingredients
- 4 bacon slices
- 1 small white onions
- 1 green pepper - diced
- 2 cups hot water
- 1 pound green beans
- 8 oz corn
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 6 small zucchini - 1" chunks
- 5 celery stalks - 1" slices
- 1 large tomato - cut in wedges
Instructions
- In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
- Saute onions and green pepper; cook until golden;.
- Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
- Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
- Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
- Arrange veggies on large platter and crumble bacon over top.
- Garnish with tomato wedges.
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January 27, 2010
January 19, 2010
Chili
Chili
Ingredients
- 1 lb ground beef
- 2 large garlic cloves -- minced
- or pressed.
- 1 large onion -- chopped
- 1 green pepper -- chopped
- 1 green hot pepper -- chopped
- 1 zucchini -- diced
- 1 large can pureed tomatoes
- 6 ounces tomato paste
- 3 tablespoons chili powder to your liking
- 1/2 teaspoon cloves
- 1 teaspoon white vinegar
- 1/2 cup uncooked radiatore pasta
- 1 can chili beans - 15 oz.
Instructions
- Brown Ground Beef.
- Saute all veggies in olive oil until the onions are tender.
- Add everything together and bring to boil.
- Reduce heat to simmer and add chili beans.
- Simmer for about an hour, or until all ingredients have blended and pasta is cooked.
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January 17, 2010
Grilled Salmon
Grilled Salmon
Ingredients
- 1 1/2 pounds salmon steaks or fillets
- 1 6 ounces can unsweetened pineapple juice
- 1 tablespoon light soy sauce
- 1 teaspoon hot pepper oil
- 1 tablespoon vegetable oil
- 2 cloves garlic
- 1/2 cup onion finely chopped
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- vegetable oil spray
Instructions
- Rinse fish and pat dry
- Arrange fish in a baking pan.
- Combine remaining ingredients and pour over steaks.
- Cover and refrigerate overnight
- Preheat grill.
- Lightly spray grill top or grill pan with vegetable oil (do not spray on open flame).
- Remove steaks from marinade and place steaks on hot, 4 to 5 inches from heat.
- Grill 5 to 7 minutes on each side, or until fish flakes easily with a fork.
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January 13, 2010
Macaroni & Chicken Casserole
Macaroni & Chicken Casserole
Ingredients
- 3 pound chicken
- 2 cups uncooked macaroni
- 2 1/2 cups milk
- 2 cans cream of mushroom soup
- 8 oz. cream cheese
- 1 can french fried onion rings
Instructions
- Cook and bone chicken
- Place chicken in bottom of 13 x 9 inch pan
- Pour uncooked macaroni over chicken
- Pour milk over macaroni
- Spread soup over mixture
- Cut cream cheese into small pieces and lay over soup
- Cover and place in refrigerator overnight or at least 8 to 10 hours
- One hour before baking, take out of refrigerator and let set
- Heat oven to 350 degrees and bake for 50 minutes uncovered
- Cover with onion rings and bake for 5 to 10 minutes more
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January 12, 2010
January 8, 2010
Mustard-Barbecued Chicken
Mustard-Barbecued Chicken Legs
Ingredients
- 2 tablespoons Dijon mustard
- 1 tablespoon dry white wine
- 1/4 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1 clove garlic minced
- 4 chicken legs and thighs
Instructions
- In small bowl combined all ingredients except chicken.
- Place chicken legs, thighs and sauce in a bag and shake well.
- Cover chicken and refrigerate about 4 hours.
- Bake or Grill chicken legs until well browned on both sides, about 45 minutes.
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January 2, 2010
Vegetable Beef Soup
Vegetable Beef Soup
Ingredients
- 4 pounds boneless beef chuck
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoons pepper
- 1/4 cup cooking oil
- 2 cloves garlic -- minced
- 1 bay leaves
- 1 teaspoons dried thyme
- 3 1/2 quarts water
- 32 oz cans tomato sauce
- 6 beef bouillon cubes
- 1 cup Ditalini Pasta
- 1 pounds potatoes; peel -- cube
- 3/4 pounds carrots -- slice
- 1 medium onion-- chop
- 8 ounces frozen green beans
- 8 ounces frozen peas
Instructions
- Cut beef into 1/2 cubes.
- Toss beef with flour, salt and pepper
- In a large Dutch oven, brown the meat in batches in oil; drain and set aside.
- In large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and pasta and beef.
- Bring to a boil.
- Reduce heat; cover and simmer for approximately 1 hour.
- Add veggies and bring to boil.
- Reduce heat; cover and simmer approximately 2 hours or until veggies and meat are tender.
- Remove bay leaves before serving.
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