Posts Tagged ‘Maindish’

BEEF STROGANOFF

11 January, 2008

This is DD’s favorite beef dish. The sauce is creamy and perfect for spooning over egg noodles.

1 pound beef, thinly sliced (sirloin, tenderloin, round steak)

Flour, salt and pepper

3 tbs. butter

2 cloves garlic, minced

1/2 cup chopped onion

1/2 tsp. salt

1/4 tsp. pepper

1-1/2 cups beef broth

2/3 cup sour cream

2 tbs. flour

Hot cooked egg noodles

1. Coat meat with flour, salt and pepper, and Pound the daylights out of it. Cut meat into strips. Melt butter in skillet and brown meat. Add garlic, onion, 1/2-tsp. salt and 1/4 tsp. pepper. Cook 3 to 4 minutes. Stir in broth. Cover and simmer 1 hour until meat is tender.

2. Combine sour cream and flour; whisk into skillet and heat until sauce is thickened, about 5 minutes. Do not boil. Serve over egg noodles. Yield: 4 servings.

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CREAMY TUNA CASSEROLE

11 January, 2008
This is one of DD’s favorite meals.

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1 soup can milk

1 can (6 ounces) chunk light tuna

1/2 package (1 pound) egg noodles, cooked and drained

1 cup can mixed veggies drained

1/2 cup shredded Cheddar cheese

1/4 cup grated Parmesan cheese

1. In a 2-quart casserole dish, combine soup and milk; blend in tuna. Add noodles, peas, cheeses and pepper, mix to thoroughly combine. Top with crackers, if desired.

2. Bake at 350º for 30 minutes, or until thoroughly warmed.

Yield: 4 servings.

Baked Stuffed Peppers

11 January, 2008

1/2 c Long-grain brown rice

1 x Salt

4 x large sweet red or green peppers,

3 TB Butter or margarine

1 x Medium onion, chopped

1/2 c Finely diced celery

1/2 c Sunflower seeds

1/4 c Minced parsley

2 ea. Eggs, slightly beaten

1/4 tsp Dried oregano leaves, crumble

1/4 c 4 oz. chopped green Chile’s

1 x Black pepper

1/2 c Shred. Sharp Cheddar cheese

Instructions

Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside.

Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish.

Melt butter in small skillet. Add onion, celery, and sunflower seeds. Sauté until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs, oregano, Chile’s, black pepper, and salt to taste.

Fill peppers with mixture. Sprinkle cheese on top.

Put about 1/3-cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes.

Kim’s Cheese and Onion Enchiladas

11 January, 2008
I just did this one-day and they have become Dh’s favorite! Even better than his mom’s or his favorite Mexican Restaurant! Serve this with Refried Beans, Mexican Rice, and Sopapillas for a delicious meal!

1~ 10 oz can Old El Paso Medium Enchilada Sauce

1 ~ 10 oz can Old El Paso Mild Enchilada Sauce

1 small yellow onion chopped fine

1 ~ lrg Colby Cheese Shredded

Enough Crisco oil to cover bottom of skillet

10-12 Thick Corn Tortillas (6-7 inch diameter)

Spray bottom and sides of 9 x 13 baking dish with Pam

Mix Enchilada Sauces together and spoon a thin coating on the bottom of your pan.

Heat oil in skillet and drag corn tortillas through (just enough to soften them up some)

To each tortilla add your shredded cheese and onions

Roll like burrito place in pan seam side down.

Cover with remaining cheese and onions and another thin layer of enchilada sauce.

Let bake at 350 until cheese has melted about 15 minutes

Corned Beef and Cabbage

11 January, 2008
The perfect St. Patricks Day Meal!

INGREDIENTS:

6 carrots cut into chunks

2 onions, chopped

2 lb. corned beef brisket with seasoning packet

12 oz. can beer (non alcoholic is fine) or water

8 wedges cabbage

PREPARATION:

In 4-6 quart crock pot, combine carrots and onions. Top with beef brisket and sprinkle with seasonings from packet. Pour beer over brisket and add enough water to crock pot to just cover brisket. Cover crock pot and cook on low setting for 10-12 hours

Mom’s Swiss Steak

11 January, 2008
This is a fabulous recipe of mom’s I love the sauce! Add potatoes and carrots to the pot and what a meal!

1 Swiss steak

1 large can of hunt crushed tomatoes

1 can Hunts tomato sauce

1 small onion chopped

1 green pepper chopped

Flour salt and pepper

Salt and pepper both sides of meat

Coat with flour

Brown meat in oil

place in roasting pan, cover meat with tomato

add onion & green peppers

bake 350 covered 1-2 hours

Chimichangas (Deep Fried Burritos)

11 January, 2008
                                1 LB Ground meat, browned and drained

1 med Onion, chopped

1/2 c Red chile sauce or enchilada sauce

12 Flour tortillas

Oil for frying

2 c Cheddar cheese

2 c Shredded lettuce

2 c Chopped green onions

Instructions

In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbs. of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time, as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm. Garnish with cheese, lettuce, and onion.

Yield: 12 Chimichangas or fried burritos

Southwestern Flank Steak with Rice

11 January, 2008
1 small can (about 14 ounces) stewed tomatoes
1 ¾ cups water
¼ teaspoon hot pepper sauce
1 ¼ cups uncooked white rice
1 pound beef flank steak
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
Dash of freshly ground black pepper
Dash of ground cinnamon
2 tablespoons chopped fresh parsley

In 2-quart saucepan, stir together stewed tomatoes, water, and hot pepper sauce. Over high heat, bring to a boil. Stir in uncooked rice and return to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove saucepan from heat and allow rice to stand while you prepare steak.

Preheat broiler. Trim any visible fat from steak and score it lightly on both sides with a sharp knife. In small bowl, stir together chili powder, salt, cumin, black pepper, and cinnamon. Rub this mixture into both sides of steak. Place steak on unheated rack of a broiler pan. Broil 3 inches from heat source for 6 minutes. Turn steak and broil about 8 minutes more for medium-rare. If you like your meat well done, continue to broil for 1 to 2 minutes more.

Remove steak to a serving platter and allow to stand for 5 minutes. With sharp knife, thinly slice steak diagonally across the grain. Fluff rice with a fork, sprinkle with chopped parsley, and serve with steak.

FETTUCINE ALFREDO

11 January, 2008
                                                2 ounces cream cheese cut in bits

1/2 cup butter

1 cup half and half

3/4 cup grated Parmesan cheese

1/4 tsp. pepper

8 ounces fettucine noodles, cooked and drained

.

1. In a large saucepan, combine cream cheese, butter, and half-and-half. Cook and stir over medium heat until smooth. Stir in Parmesan cheese and pepper and cook and stir until cheese is melted and sauce is creamy.

2. Toss pasta lightly with sauce, coating well. Serve immediately.

Yield 3-4 servings.

Dad’s Spaghetti and Meatballs

11 January, 2008
Dad always made enough at Easter so there would be plenty through out the year. I had to cut it down. This will serve 4 comortably with some left over for the next day.

Served with some Lambrusco, garlic breadsticks and steamed broccoli, and your tastebuds will take a trip to “Italy”.

6 large cans crushed tomatoes pureed

2 cans paste

1- 15 oz can Sauce

1 can water

In 5 quart dutch oven add tomatoes

sauce, paste and water (using the sauce can I swish the water through all the cans making sure I got all the tomato product out of them.)

Stir this really well.

Now comes the tricky part, as I do not measure so these are approximate measurements.

1 tsp. Each of sweet basil, oregano, garlic powder, & Italian seasoning

1 skinny can of Kraft Parmesan Cheese

2 cloves of garlic minced.

1 handful of sugar

Stir everything really well and let simmer all day.

Meatballs

1 pound ground Sirloin

1 pound hot fresh Italian sausage

2-clove garlic minced

1 small onion minced

Approximately 1 tsp. parsley

1-2 packages of saltines crushed

1-2 eggs

dab of milk

Mix everything together roll into meatballs.

Fry in skillet on med heat until done