1 lb ground hamburger
1/3 cup water
1 can cream of mushroom soup
1 cup sour cream
1 small can mushrooms
egg noodles or rice
Brown the beef. Cook your noodles. Add together and you're DONE!
For a creamier beef stoganoff:
1 lb ground beef
2/3 c water
2 cans cream of mushroom soup
2 cups evaporated milk
1 tbsp lemon juice
1 small can mushrooms
egg noodles
Follow the same directions as above!
Thanks Dawn D.!
Monday, March 22, 2010
Italian Beef
I think a lot of people have this recipe or one similar, but I thought I would add it anyways...
Put a roast in the crockpot.
Add 1 package of dry Italian salad dressing mix
1 jar of Banana Peppers (including the juices)
1 beer
Let it cook for 8 hours on low.
When finished, shred the meat and take out any of the banana peppers that you don't want to stay in there. (My husband was mad that I removed the banana peppers!!!)
I also removed any large pieces of fat.
Place it on some good fresh buns and you have supper!
Put a roast in the crockpot.
Add 1 package of dry Italian salad dressing mix
1 jar of Banana Peppers (including the juices)
1 beer
Let it cook for 8 hours on low.
When finished, shred the meat and take out any of the banana peppers that you don't want to stay in there. (My husband was mad that I removed the banana peppers!!!)
I also removed any large pieces of fat.
Place it on some good fresh buns and you have supper!
Monday, March 15, 2010
Stuffed Hamburgers
Chris made some awesome stuffed hamburgers tonight on the charcoal grill!!
1 lb hamburger (thawed)
1/4 - 1/2 package fresh mushrooms
slices of provolone cheese (or whatever cheese you like the best on sandwiches)
He started with a thin patty of hamburger on the bottom.
Piled a small amount of cut-up mushrooms & cheese pieces into the middle.
He topped it with another small patty.
He then worked around the edges to mold the 2 patties together.
He placed it on a charcoal grill until done. Don't overcook them... we are addicted to our digital thermometer that we stick into our meat until its cooked to the recommended temperature. This allows us to eat juicy meat, versus dried out hamburgers, chicken, steak, etc. We love it! BUY ONE!
Very good!!!
1 lb hamburger (thawed)
1/4 - 1/2 package fresh mushrooms
slices of provolone cheese (or whatever cheese you like the best on sandwiches)
He started with a thin patty of hamburger on the bottom.
Piled a small amount of cut-up mushrooms & cheese pieces into the middle.
He topped it with another small patty.
He then worked around the edges to mold the 2 patties together.
He placed it on a charcoal grill until done. Don't overcook them... we are addicted to our digital thermometer that we stick into our meat until its cooked to the recommended temperature. This allows us to eat juicy meat, versus dried out hamburgers, chicken, steak, etc. We love it! BUY ONE!
Very good!!!
Sunday, March 14, 2010
Broccoli-Potato-Cheese Soup
1/4 c chopped onion
3 tbsp butter
4 c boiling water
1 lb. broccoli (cut up)
4 c hash brown potatoes (shredded)
1 1/2 c milk
1/2 c evaporated milk
1 tbsp lemon juice
2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/4-1/2 loaf velveeta cheese
Shredded cheddar cheese (1 (8 oz) bag)
Cook & stir onion in butter in 3 qt. pan.
Slowly add water, stir in broccoli and potatoes.
Heat to boiling, then reduce heat and cover to simmer for about 15 min.
Stir in evaporated milk and milk. Cover and simmer 10 min.
Stir in remaining ingredients.
Add velveeta cheese and cheddar cheese to taste.
Heat and stir until melted.
I made this for the teachers at school the other day! The only problem I had was that I didn't add enough Velveeta. I needed another 1/4. I would start with a 1/4 of a loaf, taste it, and then add more if you think it needs to be cheesier.
There is no meat in here so it works great for Catholics on Fridays!
The night before I put this together, I cut up my broccoli and onion. The night that I made it, I was able to just throw things in when it came time.
Serves 6-8.
3 tbsp butter
4 c boiling water
1 lb. broccoli (cut up)
4 c hash brown potatoes (shredded)
1 1/2 c milk
1/2 c evaporated milk
1 tbsp lemon juice
2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/4-1/2 loaf velveeta cheese
Shredded cheddar cheese (1 (8 oz) bag)
Cook & stir onion in butter in 3 qt. pan.
Slowly add water, stir in broccoli and potatoes.
Heat to boiling, then reduce heat and cover to simmer for about 15 min.
Stir in evaporated milk and milk. Cover and simmer 10 min.
Stir in remaining ingredients.
Add velveeta cheese and cheddar cheese to taste.
Heat and stir until melted.
I made this for the teachers at school the other day! The only problem I had was that I didn't add enough Velveeta. I needed another 1/4. I would start with a 1/4 of a loaf, taste it, and then add more if you think it needs to be cheesier.
There is no meat in here so it works great for Catholics on Fridays!
The night before I put this together, I cut up my broccoli and onion. The night that I made it, I was able to just throw things in when it came time.
Serves 6-8.
Friday, March 5, 2010
Taco Soup
Its getting a little late for soup recipes, but I wanted to share this with you in case we get another cool day that is suited for a good soup.
There are many taco soup recipes out there. This is the one I have been using, and we all really enjoy it.
1 lb ground beef
1/4 c diced onion (add more if you really like onion)
1 can drained chili beans
1 pkg taco seasoning
1 pkg hidden valley ranch dressing mix (dry)
3 c tomato juice
1 can tomato soup
1 can rotel tomatoes
1 can stewed tomatoes (mexican style)
Brown beef and onion.
Add remaining ingredients.
Simmer for 1 hour or more.
We use tortilla chips instead of saltine crackers.
We also add a dallop of sour cream and shredded cheddar cheese to the top before serving.
There are many taco soup recipes out there. This is the one I have been using, and we all really enjoy it.
1 lb ground beef
1/4 c diced onion (add more if you really like onion)
1 can drained chili beans
1 pkg taco seasoning
1 pkg hidden valley ranch dressing mix (dry)
3 c tomato juice
1 can tomato soup
1 can rotel tomatoes
1 can stewed tomatoes (mexican style)
Brown beef and onion.
Add remaining ingredients.
Simmer for 1 hour or more.
We use tortilla chips instead of saltine crackers.
We also add a dallop of sour cream and shredded cheddar cheese to the top before serving.
Mom's Meatloaf
I wondered for years how my mom's meatloaf can taste so dang good and everyone else's.... well... isn't so great. She hooked me up with her recipe (off the top of her head, of course... she never uses recipes!) and I even convinced my husband that meatloaf can be good if made with the right ingredients!
Mix together:
1 lb hamburger
1 egg
1/2 tsp salt
1/4 tsp pepper
1/8 c diced onion
3/4-1 c oatmeal
3/4 c tomato juice
1/2 c milk
-grease pan
350 degrees for 1 hour
In the last 15 minutes, add catsup on top.
Mix together:
1 lb hamburger
1 egg
1/2 tsp salt
1/4 tsp pepper
1/8 c diced onion
3/4-1 c oatmeal
3/4 c tomato juice
1/2 c milk
-grease pan
350 degrees for 1 hour
In the last 15 minutes, add catsup on top.
Hearty Chicken & Noodle Casserole
Nancy had made this for me once, and I fell in love with it! Its a great casserole that has plenty of vegetables for those little kiddies in your house!
1 can Campbell's Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 c milk
1/4 tsp pepper
1/4 cup Parmesan cheese
1 c frozen vegetables
2 c cubed cooked chicken
2 c egg noodles, cooked & drained
1/2 c shredded Cheddar Cheese
Stir soups, milk, pepper, Parmesan cheese, vegetables, chicken, and noodles in 1.5 qt casserole dish.
Bake at 400 degrees for 25 min or until hot. Stir.
Top with Cheddar cheese.
To make it crunchy: Omit cheese. Use 1/2 c French fried onions.
1 can Campbell's Cream of Mushroom Soup
1 can Cream of Chicken Soup
1/2 c milk
1/4 tsp pepper
1/4 cup Parmesan cheese
1 c frozen vegetables
2 c cubed cooked chicken
2 c egg noodles, cooked & drained
1/2 c shredded Cheddar Cheese
Stir soups, milk, pepper, Parmesan cheese, vegetables, chicken, and noodles in 1.5 qt casserole dish.
Bake at 400 degrees for 25 min or until hot. Stir.
Top with Cheddar cheese.
To make it crunchy: Omit cheese. Use 1/2 c French fried onions.
Wednesday, March 3, 2010
Chicken Sweet 'n Sour Stir-Fry
I found this recipe as I was checking out the Dole website. It was pretty good and extremely FAST, but if I make this again, I'm going to use FRESH vegetables and my husband preferred using store bought Stir Fry Sauce versus the sauce they suggest.
Sauce:
3 tablespoons ketchup
1 tablespoon vinegar
1 tablespoon soy sauce
Meat:
2 boneless chicken breasts, cut into small bite size pieces
1 tablespoon vegetable oil
Vegetables:
1/2 package (I used the entire thing.) frozen stir-fry vegetables
1 can (20 oz) DOLE Pineapple Chunks, drained
Hot cooked rice
DIRECTIONS
Combine ketchup, soy sauce, vinegar into bowl. Stir. (I doubled the ingredients for more sauce.) (My husband preferred using store bought stir fry sauce.)
Cook and stir chicken in large skillet in hot oil.
Stir in vegetables, cover. Reduce heat to low. Cook 2-3 minutes or until vegetables are tender-crisp.
Stir in pineapple chunks and sauce.
Cook & stir until pineapple is heated through.
Serve over hot rice.
Tip: Fresh stir fry vegetables can be used in place of frozen vegetables. When adding fresh vegetables, add 2 tablespoons of juice from pineapple and increase cooking time to 4 minutes or until vegetables are tender-crisp.
Sauce:
3 tablespoons ketchup
1 tablespoon vinegar
1 tablespoon soy sauce
Meat:
2 boneless chicken breasts, cut into small bite size pieces
1 tablespoon vegetable oil
Vegetables:
1/2 package (I used the entire thing.) frozen stir-fry vegetables
1 can (20 oz) DOLE Pineapple Chunks, drained
Hot cooked rice
DIRECTIONS
Combine ketchup, soy sauce, vinegar into bowl. Stir. (I doubled the ingredients for more sauce.) (My husband preferred using store bought stir fry sauce.)
Cook and stir chicken in large skillet in hot oil.
Stir in vegetables, cover. Reduce heat to low. Cook 2-3 minutes or until vegetables are tender-crisp.
Stir in pineapple chunks and sauce.
Cook & stir until pineapple is heated through.
Serve over hot rice.
Tip: Fresh stir fry vegetables can be used in place of frozen vegetables. When adding fresh vegetables, add 2 tablespoons of juice from pineapple and increase cooking time to 4 minutes or until vegetables are tender-crisp.
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