Salisbury Steak
⅛ cup of onion
Small clove garlic
1 TBL of butter
½ pound ground beef
1 lg egg
¼ cup bread crumbs
½ oz of chopped parsley
¼ of a 3 oz can of mushrooms chopped up, save rest of can for gravy.
Gravy
2 TBL butter
2 TBL flour
2 cups of beef broth plus ¼ cup of water
Rest of can of mushrooms
⅛ tsp thyme
¼ tsp browning sauce
Directions
Melt butter in skillet,cook onions and garlic until soft, then cool it. Mix beef, onion mixture, bread crumbs, parsley, and mushrooms, form two patties. Cook patties in butter.
Gravy
Melt 1 TBL butter, whisk in flour, add broth at a time until thickened.mix in browning sauce and mushrooms and simmer 10minutes. Add burgers, and put pan in a 375 degree oven for 40 minutes.
Wednesday, November 15, 2017
Tuesday, September 19, 2017
Hamburger Soup
HAMBURGER SOUP
Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and pasta. It’s great made ahead of time, reheats well and freezes perfectly.
INGREDIENTS:
1 lb lean ground beef
1 onion , diced
2 cloves garlic , minced
2 medium red potatoes, diced
1 can beef broth
1 can chicken broth
1 can (28 oz) diced tomatoes with juice
1 can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon italian seasoning
1 bay leaf
salt and pepper to taste
3 cups frozen vegetables, carrots, green beans, and peas
DIRECTIONS:
Brown onion, ground beef and garlic until no pink remains. Drain any fat.
Add broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
Stir in carrots, beans, potatoes cover and Simmer 15-20 minutes or until flavors develop. When soup is almost done put peas in it. I make this soup early, and let the flavors marry.
P.S. I make soup in morning, and reheat it in a 200 degree oven with cover on. Taste better the next day. Freezes well also.
Hamburger Soup is a quick and easy meal loaded with vegetables, lean beef, diced tomatoes and pasta. It’s great made ahead of time, reheats well and freezes perfectly.
INGREDIENTS:
1 lb lean ground beef
1 onion , diced
2 cloves garlic , minced
2 medium red potatoes, diced
1 can beef broth
1 can chicken broth
1 can (28 oz) diced tomatoes with juice
1 can condensed tomato soup
2 teaspoons Worcestershire sauce
1 teaspoon italian seasoning
1 bay leaf
salt and pepper to taste
3 cups frozen vegetables, carrots, green beans, and peas
DIRECTIONS:
Brown onion, ground beef and garlic until no pink remains. Drain any fat.
Add broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
Stir in carrots, beans, potatoes cover and Simmer 15-20 minutes or until flavors develop. When soup is almost done put peas in it. I make this soup early, and let the flavors marry.
P.S. I make soup in morning, and reheat it in a 200 degree oven with cover on. Taste better the next day. Freezes well also.
NUTRITION INFORMATION
Calories: 245, Carbohydrates: 25g, Protein: 16g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 38mg, Sodium: 692mg, Potassium: 923mg, Fiber: 5g, Sugar: 4g, Vitamin A: 3670IU, Vitamin C: 24.2mg, Calcium: 79mg, Iron: 4.6mg
Monday, July 24, 2017
Corn Chowder
Corn Chowder
4 strips bacon
1 cup of chopped onions
4 cups diced potato
1 cup boiling water
1 tsp salt
2 16 oz cans of cream corn
1 small can of cream corn
1 16 oz can of whole kernel corn, undrained
1 cup of whole milk
1 13 oz can of evaporated milk
2 TBL butter
Pepper to taste
Direction:
Cook bacon in a dutch oven until crisp, remove and set aside. Add onion to fat and cook until tender, but not brown. Add potatoes, water salt, and simmer about ten minutes covered. Add corn, and simmer about 10 minutes longer. Add milk and pepper and heat on low as to not let boil. Taste and season.
4 strips bacon
1 cup of chopped onions
4 cups diced potato
1 cup boiling water
1 tsp salt
2 16 oz cans of cream corn
1 small can of cream corn
1 16 oz can of whole kernel corn, undrained
1 cup of whole milk
1 13 oz can of evaporated milk
2 TBL butter
Pepper to taste
Direction:
Cook bacon in a dutch oven until crisp, remove and set aside. Add onion to fat and cook until tender, but not brown. Add potatoes, water salt, and simmer about ten minutes covered. Add corn, and simmer about 10 minutes longer. Add milk and pepper and heat on low as to not let boil. Taste and season.
Thursday, May 11, 2017
Pineapple Sauce and Meatballs
Pineapple Meatballs
1 pound of meatloaf mix
1 small onion, grated
1 egg
1 teaspoon Worcestershire sauce
¼ cup parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
⅓ cup of milk
⅓ cup bread crumbs
Sauce
½ cup packed brown sugar
1 ½ tablespoons cornstarch
⅞ cups pineapple juice (6 oz can)
2 Tablespoons white vinegar
2 ½ teaspoons soy sauce
2 ½ teaspoons Worcestershire sauce
How to Make It
Preheat oven to 400F degrees.
First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; Use a ¼ measuring cup, and shape into 1-inch balls.
Bake meatballs in a 350 degree over 14 to 18 minutes in a foil lined 13 x 9 pan. Now meatballs are ready for any recipe.
place meatballs in a large ungreased casserole dish.
To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
Add vinegar, soy sauce and worcestershire sauce; stir.
Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
Bake in preheated oven for 30 minutes.
P.S. sauce is half a recipe, meatballs are a whole recipe. I either freeze the rest of meatballs, or make meatball subs.
1 pound of meatloaf mix
1 small onion, grated
1 egg
1 teaspoon Worcestershire sauce
¼ cup parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
⅓ cup of milk
⅓ cup bread crumbs
Sauce
½ cup packed brown sugar
1 ½ tablespoons cornstarch
⅞ cups pineapple juice (6 oz can)
2 Tablespoons white vinegar
2 ½ teaspoons soy sauce
2 ½ teaspoons Worcestershire sauce
How to Make It
Preheat oven to 400F degrees.
First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; Use a ¼ measuring cup, and shape into 1-inch balls.
Bake meatballs in a 350 degree over 14 to 18 minutes in a foil lined 13 x 9 pan. Now meatballs are ready for any recipe.
place meatballs in a large ungreased casserole dish.
To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
Add vinegar, soy sauce and worcestershire sauce; stir.
Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
Bake in preheated oven for 30 minutes.
P.S. sauce is half a recipe, meatballs are a whole recipe. I either freeze the rest of meatballs, or make meatball subs.
Friday, March 3, 2017
Scallop Potatoes
Scallop Potatoes
Ingredients
2 tablespoons butter
½ small onion, finely chopped (⅙ cup)
1 ½ tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
1 ¼ cups milk
3 medium peeled or unpeeled potatoes, thinly sliced (3 cups)
Directions
1 Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
2 In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3 Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4 Cover; bake 30 minutes. Uncover; bake 60 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Ingredients
2 tablespoons butter
½ small onion, finely chopped (⅙ cup)
1 ½ tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
1 ¼ cups milk
3 medium peeled or unpeeled potatoes, thinly sliced (3 cups)
Directions
1 Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
2 In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3 Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
4 Cover; bake 30 minutes. Uncover; bake 60 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Wednesday, January 4, 2017
World Best Mac and Cheese for Two
Mac and Cheese for Two
Ingredients
½ cup of penne or any small pasta 4 oz in glass cup
1 cups cheese sauce
1 ounce cheddar cheese, grated (1/2 cup)
Fresh bread crumbs (1-slices)
½ TBL of melted butter
½ tomato sliced
Directions
Preheat oven to 350 degrees. Spray Pam on a 8-inch baking dish; set aside.
Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package.
In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Top with tomatoes slices, mix together butter and crumbs, and then cover pasta with bread crumbs. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
Cheese Sauce
Ingredients
1 Tbl unsalted butter
1 Tbl all-purpose flour
¾ cups milk
3 ½ ounces cheddar cheese, preferably Flagship, grated (about 1 3/4 cups)
½ ounces Jack cheese, preferably Just Jack, grated (about 1/4 cup)
⅛ teaspoon coarse salt
1/16 teaspoon garlic powder
1/4 teaspoon of chipotle chili powder
Directions
Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, Chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days
Ingredients
½ cup of penne or any small pasta 4 oz in glass cup
1 cups cheese sauce
1 ounce cheddar cheese, grated (1/2 cup)
Fresh bread crumbs (1-slices)
½ TBL of melted butter
½ tomato sliced
Directions
Preheat oven to 350 degrees. Spray Pam on a 8-inch baking dish; set aside.
Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package.
In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Top with tomatoes slices, mix together butter and crumbs, and then cover pasta with bread crumbs. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
Cheese Sauce
Ingredients
1 Tbl unsalted butter
1 Tbl all-purpose flour
¾ cups milk
3 ½ ounces cheddar cheese, preferably Flagship, grated (about 1 3/4 cups)
½ ounces Jack cheese, preferably Just Jack, grated (about 1/4 cup)
⅛ teaspoon coarse salt
1/16 teaspoon garlic powder
1/4 teaspoon of chipotle chili powder
Directions
Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, Chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days
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