With all the crazy weather lately, I have been trying some crockpot recipes. Here is one I tried last night and it was delicious served over noodles.
2 lbs stewed beef
1 package dried onion soup mix
1 can of cream of mushroom soup
1 can of cream of celery soup
1 container of mushrooms
1/2 tsp onion powder
1 onion chopped
1/4 tsp black pepper
1 1/2 cups beef broth
Combine and place in crock pot. Cook on low heat for 7-8 hours. Serve over noodles/rice.
Enjoy!
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Thursday, January 7, 2010
Sunday, November 1, 2009
Oklahoma Beef Noodle Bake
Some of my favorite cookbooks are from the Gooseberry Patch. Here is a new recipe we tried yesterday!
1 lb. ground beef, browned and drained
15-1/4 oz. can corn, drained
10- 3/4 oz. can of cream of chicken soup
10-3/4 oz. cream of mushroom soup
8-oz. container sour cream
1/4 c. pimentos
1/2 t. salt
1/4 t. pepper
3 c. wide egg noodles, cooked
1 c. bread, buttered and torn
Combine all ingredients except noodles and bread in a lightly greased 13"X9" baking pan. Stir in noodles. Sprinkle bread pieces evenly over top of casserole. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings.
1 lb. ground beef, browned and drained
15-1/4 oz. can corn, drained
10- 3/4 oz. can of cream of chicken soup
10-3/4 oz. cream of mushroom soup
8-oz. container sour cream
1/4 c. pimentos
1/2 t. salt
1/4 t. pepper
3 c. wide egg noodles, cooked
1 c. bread, buttered and torn
Combine all ingredients except noodles and bread in a lightly greased 13"X9" baking pan. Stir in noodles. Sprinkle bread pieces evenly over top of casserole. Bake, uncovered, at 350 degrees for 30 minutes. Makes 6 servings.
Wednesday, August 5, 2009
Spaghetti and Meatballs by Emeril
I made this recipe last week and my hubby LOVED IT!
10 cups Simple Tomato Sauce for Pasta, recipe follows, or store-bought pasta sauce
For the meatballs:
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 1/2 teaspoons minced garlic
1 tablespoon chopped fresh parsley leaves
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Emeril's Original Essence, recipe follows
1/2 cup finely grated Parmigiano-Reggiano
For the Spaghetti:
1 pound spaghetti, cooked al dente according to package directions
Salt, for seasoning cooking water
1 tablespoon extra-virgin olive oil
Directions
Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
Simple Tomato Sauce for Pasta:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium)
2 teaspoons minced garlic (2 cloves garlic)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1 (3-inch piece) Parmesan rind
1 tablespoon chopped fresh basil leaves
Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
Yield: 10 cups, 2 1/2 quarts
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
10 cups Simple Tomato Sauce for Pasta, recipe follows, or store-bought pasta sauce
For the meatballs:
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 1/2 teaspoons minced garlic
1 tablespoon chopped fresh parsley leaves
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped oregano leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon Emeril's Original Essence, recipe follows
1/2 cup finely grated Parmigiano-Reggiano
For the Spaghetti:
1 pound spaghetti, cooked al dente according to package directions
Salt, for seasoning cooking water
1 tablespoon extra-virgin olive oil
Directions
Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
Simple Tomato Sauce for Pasta:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium)
2 teaspoons minced garlic (2 cloves garlic)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1 (3-inch piece) Parmesan rind
1 tablespoon chopped fresh basil leaves
Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
Yield: 10 cups, 2 1/2 quarts
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Tuesday, June 30, 2009
Noodle Bowl
Found this recipe online from Southern Living. In order to serve both my hubby and I, I doubled the recipe.
1 (3 oz.) package of Oriental-flavored ramen noodle soup mix
2 cups water
1 chopped green onion
2 tablespoons chopped fresh cilantro
½ c. fresh snow peas, trimmed
6 peeled and deveined medium-size raw shrimp (26/30 count)
¼ c. shredded napa cabbage
1 to 2 Tbsp. chopped peanuts
Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts.
Note: You can substitute ½ c. chopped cooked chicken for the shrimp.
1 (3 oz.) package of Oriental-flavored ramen noodle soup mix
2 cups water
1 chopped green onion
2 tablespoons chopped fresh cilantro
½ c. fresh snow peas, trimmed
6 peeled and deveined medium-size raw shrimp (26/30 count)
¼ c. shredded napa cabbage
1 to 2 Tbsp. chopped peanuts
Stir together flavor packet from ramen noodle soup mix, 2 cups water, chopped green onion, and chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp. Cook 2 minutes. Transfer to a bowl, and top with shredded cabbage and chopped peanuts.
Note: You can substitute ½ c. chopped cooked chicken for the shrimp.
Wednesday, April 22, 2009
Hamburger-Corn Casserole
1 lb. hamburger, cooked & drained
1 c. cubed raw potatoes
3/4 c. milk
1/2 c. chopped onion
salt and pepper
1 1/2 c. corn drained (1 can)
1/2 c. cubed velveeta cheese
Combine all ingredients and place in greased 9X9 baking dish.
Bake at 350 degrees for 1 hour.
One of my favorite recipes my Mom always made for us when we were kids.
1 c. cubed raw potatoes
3/4 c. milk
1/2 c. chopped onion
salt and pepper
1 1/2 c. corn drained (1 can)
1/2 c. cubed velveeta cheese
Combine all ingredients and place in greased 9X9 baking dish.
Bake at 350 degrees for 1 hour.
One of my favorite recipes my Mom always made for us when we were kids.
Saturday, February 28, 2009
Personal Pizzas
After reading MKMama's blog about the pizzas she made with her kids...I decided to make some myself. It is basically all we have eaten today and they are yummy!
Here is what you will need:
1 package of whole wheat pitas
1 package mozzeralla cheese
1 can of pizza sauce
Olive oil
Parmesan Cheese
Oregano/Pizza Seasoning
Any other topping you want to add.
Layout the pitas individually and drizzle olive oil onto each one. Cover with pizza sauce and a sprinkle of oregano/pizza seasoning. Then place any toppings of your choice and cover with cheese.
Bake at 400 degrees until cheese melts. So simple and delicious!
Here is what you will need:
1 package of whole wheat pitas
1 package mozzeralla cheese
1 can of pizza sauce
Olive oil
Parmesan Cheese
Oregano/Pizza Seasoning
Any other topping you want to add.
Layout the pitas individually and drizzle olive oil onto each one. Cover with pizza sauce and a sprinkle of oregano/pizza seasoning. Then place any toppings of your choice and cover with cheese.
Bake at 400 degrees until cheese melts. So simple and delicious!
Tuesday, February 17, 2009
Creamy Stew Meat
1 -1 1/2 lb stew meat
1 can cream of mushroom soup
1 can cream of celery soup
1 small can of mushrooms
Dried Parsley
Dried Basil
Onion Powder
Black Pepper
Brown meat in a large pan. Once brown add all of the remaining ingredients. (I used just a dash of all the seasonings). Cook on low heat for 1 1/2 hours. Serve over brown rice or noodles.
1 can cream of mushroom soup
1 can cream of celery soup
1 small can of mushrooms
Dried Parsley
Dried Basil
Onion Powder
Black Pepper
Brown meat in a large pan. Once brown add all of the remaining ingredients. (I used just a dash of all the seasonings). Cook on low heat for 1 1/2 hours. Serve over brown rice or noodles.
Monday, February 9, 2009
Smothered Burritos
This is one of my family's all time favorite recipes and I am making it for dinner tonight!
1/2 c. taco sauce
1 lb. hamburger
1 can refried beans
1 pkg. dry taco seasoning
8-10 flour tortillas
1 lb. Velveeta cheese
1 can Ro-Tel tomatoes
Brown and drain hamburger Add beans, seasoning and sauce. Put mixture in tortillas, then roll and fold. Place in a greased 9X13 pan. Melt cheese with Ro-Tel tomatoes and blend. Pour over burritos. Bake at 350 degrees for 25-30 minutes.
1/2 c. taco sauce
1 lb. hamburger
1 can refried beans
1 pkg. dry taco seasoning
8-10 flour tortillas
1 lb. Velveeta cheese
1 can Ro-Tel tomatoes
Brown and drain hamburger Add beans, seasoning and sauce. Put mixture in tortillas, then roll and fold. Place in a greased 9X13 pan. Melt cheese with Ro-Tel tomatoes and blend. Pour over burritos. Bake at 350 degrees for 25-30 minutes.
Monday, January 26, 2009
Ginny's Meatballs
I used this recipe this evening and think I have found my new favorite meatball recipe. It is from my Crybaby Farm Cookbook.
1 large can evaporated milk
3 lb. very lean hamburger ( I used 3 lb. ground turkey)
2 c. quick oat
2 eggs
1 c. chopped onion
1 tsp pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
Combine thoroughly; shape into 1 to 1 1/2 inch balls and put in 9X13 pan. I used two pans..makes plenty!
Sauce:
3 c. ketchup
2 c. brown sugar
1 tsp. Liquid Smoke
3/4 tsp. garlic powder
3/4 tsp. onion powder
Combine all ingredients; spoon over meatballs. Bake for 1 hour at 350 degrees.
Enjoy!
1 large can evaporated milk
3 lb. very lean hamburger ( I used 3 lb. ground turkey)
2 c. quick oat
2 eggs
1 c. chopped onion
1 tsp pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
Combine thoroughly; shape into 1 to 1 1/2 inch balls and put in 9X13 pan. I used two pans..makes plenty!
Sauce:
3 c. ketchup
2 c. brown sugar
1 tsp. Liquid Smoke
3/4 tsp. garlic powder
3/4 tsp. onion powder
Combine all ingredients; spoon over meatballs. Bake for 1 hour at 350 degrees.
Enjoy!
Thursday, January 22, 2009
Creamy Pasta and Vegetables
I made this last night for dinner, I wasn’t sure how it was going to turn out as I used a recipe that I had in one of my Pampered Chef cookbooks, but didn’t follow it exactly. The hubby, LOVED IT!
Ingredients:
1 1b. penne pasta uncooked ( I used whole wheat)
4 cloves of garlic
5 ¼ c. chicken broth
1 package cream cheese (I used fat free cheese)
1 can of fire roasted tomatoes drained (the recipe called for sun dried tomatoes)
1 lb cooked ground turkey
1 package frozen stir-fry vegetables (you can use fresh vegetables, but this is what I had on hand)
¼ c. Parmesan cheese
Basil
Italian Seasoning
Salt
Pepper
Heat a tablespoon of olive oil in a large stock pot. Slice into thin slices the 4 cloves of garlic and add to the pot with oil. Cook until golden. Remove from heat and add the chicken broth. Bring to a boil and add the pasta and a tsp. of dried basil and Italian seasoning. . Cook for about 10-12 minutes. Divide the cream cheese into quarters. Add all of the remaining ingredients (cream cheese, turkey, tomatoes, veggies, Parmesan cheese, salt and pepper) to the pasta and broth. Cook until cheese is melted.
Serve.
Ingredients:
1 1b. penne pasta uncooked ( I used whole wheat)
4 cloves of garlic
5 ¼ c. chicken broth
1 package cream cheese (I used fat free cheese)
1 can of fire roasted tomatoes drained (the recipe called for sun dried tomatoes)
1 lb cooked ground turkey
1 package frozen stir-fry vegetables (you can use fresh vegetables, but this is what I had on hand)
¼ c. Parmesan cheese
Basil
Italian Seasoning
Salt
Pepper
Heat a tablespoon of olive oil in a large stock pot. Slice into thin slices the 4 cloves of garlic and add to the pot with oil. Cook until golden. Remove from heat and add the chicken broth. Bring to a boil and add the pasta and a tsp. of dried basil and Italian seasoning. . Cook for about 10-12 minutes. Divide the cream cheese into quarters. Add all of the remaining ingredients (cream cheese, turkey, tomatoes, veggies, Parmesan cheese, salt and pepper) to the pasta and broth. Cook until cheese is melted.
Serve.
Sunday, January 4, 2009
Homemade Noodles
I received a new cookbook for Christmas and made this recipe from it for our lunch on Christmas day. The recipe was requested and I wanted to share with you all. It is from the Better Homes and Gardens Cookbook (limited edition). Enjoy!
2 cups all-purpose flour
2 egg yolks - * can be substituted
1 egg, beaten
1/3 cup water
1 teaspoon cooking oil or olive oil
*Hint* for Yolkless Noodles prepare as is except substitute 2 beaten egg whites for the 2 beaten egg yolks and 1 beaten egg. Increase the oil to 2 teaspoons.
1. In large bowl stir together 1 3/4 cups of the flour and 1/2 tsp. salt. Make a well in the center of the flour mixture. In a small bowl beat egg yolks and whole egg. Add water and oil. Add egg mixture to flour mixture; mix well.
2. Sprinkle a clean kneading surface with the remaining 1/4 cup flour. Turn dough out onto a floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.
3. On a lightly floured surface roll the dough out into a rectangle. Let stand uncovered for 20 minutes. Lightly dust dough with flour and cut into 2-3 inch length.
4. To serve noodles immediately, bring water to boil and place noodles into boiling water and boil for 1 1/2 to 2 minutes.
5. To store noodles, let them dry on wire cooling rack for about an hour or until completely dry. Place in airtight container and refrigerate for up to 3 days. Or dry the noodles and place in a freezer bag or freezer container, freeze for up to 8 months.
2 cups all-purpose flour
2 egg yolks - * can be substituted
1 egg, beaten
1/3 cup water
1 teaspoon cooking oil or olive oil
*Hint* for Yolkless Noodles prepare as is except substitute 2 beaten egg whites for the 2 beaten egg yolks and 1 beaten egg. Increase the oil to 2 teaspoons.
1. In large bowl stir together 1 3/4 cups of the flour and 1/2 tsp. salt. Make a well in the center of the flour mixture. In a small bowl beat egg yolks and whole egg. Add water and oil. Add egg mixture to flour mixture; mix well.
2. Sprinkle a clean kneading surface with the remaining 1/4 cup flour. Turn dough out onto a floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.
3. On a lightly floured surface roll the dough out into a rectangle. Let stand uncovered for 20 minutes. Lightly dust dough with flour and cut into 2-3 inch length.
4. To serve noodles immediately, bring water to boil and place noodles into boiling water and boil for 1 1/2 to 2 minutes.
5. To store noodles, let them dry on wire cooling rack for about an hour or until completely dry. Place in airtight container and refrigerate for up to 3 days. Or dry the noodles and place in a freezer bag or freezer container, freeze for up to 8 months.
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