Category: Cooking

Braised sirloin tips

Ingredients

2 tablespoons shortening

2 lbs. beef tips cut into 1 inch cubes

1 10-1/2 oz. can beef consomme

1/2 cup burgundy (or cranberry juice)

2 tablespoons soy sauce

1 clove garlic, chopped finely

1/4 teaspoon pepper

1/4 teaspoon onion salt

2 tablespoons cornstarch

1/4 cup water

4 cups cooked rice

Preparation

Melt shortening and brown meat in a large skillet. Stir in consomme, wine, soy sauce, garlic, and onion salt. Heat to boiling. Reduce heat and simmer for 1 hour. Blend cornstarch and waterand stir into meat mixture gradually. Cook, stirring constantly until mixture thickens and boils. Continue cooking for about 1 minute. Serve over rice.

Beef Pasta and Mushroom Soup

Prep Time:35 min

Start to Finish:35 min

Makes:6 servings

Ingredients

1 lb lean (at least 80%) ground beef

1 medium onion, chopped (1/2 cup)

6 cups hot water

1 box Hamburger Helper® beef pasta

1/2 teaspoon dried basil leaves, crushed

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium cloves garlic, finely chopped

1 can (4 oz) Green Giant® mushroom pieces and stems, drained

2 tablespoons dry red wine, if desired

2 tablespoons chopped fresh parsley

Directions

1. In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally,
until beef is brown; drain.

2. Stir in hot water, Sauce Mix, basil, salt, pepper and garlic. Heat to boiling, stirring constantly.

3. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, mushrooms and wine.
Cover; cook 10 minutes longer. Stir in parsley.

Found this recipe over at Kraft.com
4 small boneless skinless chicken breast halves (1 lb.)
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup  pesto
2 cups grape or cherry tomatoes
1 cup  KRAFT Finely Shredded Italian* Five Cheese Blend

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover skillet with lid.
Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.

REDUCE heat to medium. Add cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, 2 min. or until
heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through.
Sprinkle with shredded cheese.

I am not sure where I originally found this recipe but it makes for a nice summertime dinner dish.

1 lb skinned salmon fillet
1 tbl olive oil plus
1 tsp olive oil
1/4 cup fresh lemon juice
1/2 tsp kosher salt
2 tsp Asian chile sauce (sambal oelek) or more to taste
(or 1 tspn dried hot red pepper flakes)
4 cup cooked couscous or rice
1/2 bn watercress rinsed, separated
(or 2 tightly-packed cups washed, torn fresh spinach)
18 cherry tomatoes halved
1 cup minced fresh cilantro or Italian parsley

Comments: Spiked with chile sauce and citrusy cilantro, quick cooking couscous and salmon are the perfect foils for these fiery flavors of the East. Serve with warm, crusty bread.

When Making this I would put the olives on the side so those that do not like Olives like me could have the dish without the olives. 

Taco Casserole

Ingredients

1 large package corn tortillas
1 can refried beans
1 can enchilada sauce
1 can black olives (optional)
1 pound ground beef
1 package taco season
1 can green chilies
1 jar taco sauce (liquid)
4 cups shredded cheese
Salsa

Preparation

In a large saucepan, brown the ground beef. Combine olives, taco season, green chilies,
and half jar of taco sauce with ground beef. Simmer for 5 minutes. In 9 by 13 pan layer bottom
with corn tortillas, add with meat mixture on top followed by salsa, and cheese.
Next layer the tortillas, beans, salsa and cheese. Top with tortillas, cheese and salsa (or taco sauce).
Cook for 35 minutes at 350 degrees.

This is my version of my dad’s chili recipe.   My version came about one time when I wanted to make chili and did not have enough ground beef on hand so I used half sausage and half ground beef.  So now everytime I make chili I use this particular recipe.  The original recipe calls for pinto beans but I prefer chili beans or kidney beans in it.  You can use any of the beans I listed it is your preference as to what you want to use.  I also use regular rotel and hot sausage or mild sausage and hot rotel just depending on what is available.   I just do not mix the hot sausage and hot rotel as it produces to much heat.  My dad always makes this for the volunteers when they work at Galaxy of Lights during the holiday season.

Saute your onions and celery about 10 minutes or until tender. Brown beef in bacon drippings. Combine all ingredients except beans.
Bring to a boil. Reduce Heat simmer and add beans. Simmer 30 to 40 minutes.  (Adjust consistency by adding a small amount of water, beer
or tomatoes.

I am always looking for new recipes for Salmon.   I found this recipe a number of years ago and have yet to try it myself.   I have tons of recipes that I  have seen and said oh that looks good why don’t we try it sometime.  Maybe I will make this next time I do Salmon.

Recipe courtesy Giada De Laurentiis

Show: Everyday Italian

Episode: Ingredients in 15 Minutes

• Cook Time

  10 min

• Level

  Easy

• Yield

  4 servings

Ingredients

from Campbell’s Kitchen
Prep Time: 10 min.
Cook Time: 8 hr.

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

1 cup Burgundy or other dry red wine

2 cloves garlic, minced

1 tsp. dried thyme leaves, crushed

2 cups small whole mushrooms (about 6 ounces)

2 cups fresh or thawed frozen whole baby carrots

1 cup frozen small whole onion, thawed

1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces

Directions:

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
* Or on HIGH for 4 to 5 hours
Serves 6.

I found this recipe from my local newspaper a few years ago.   I did not have pimentos nor do  I like them so I just omitted them from the recipe.

Main Dishes:
Crabmeat Casserole

Ingredients
1-1/2 tablespoons butter
4 tablespoons shredded cheese (your choice)
2 tablespoons flour
1 dash salt
1 dash pepper
1-1/2 cups whole milk
1 pimiento, chopped
1 can (4 ounces) mushroom pieces, sauteed in small amount of butter
1/2 pound imitation crabmeat, cut up
1 sealed package of saltine cracker crumbs
3 tablespoons butter or margarine, for topping

Instructions
In 2-quart saucepan, blend 1-1/2 tablespoons butter, cheese, flour, salt and pepper.
Add milk and cook over low heat to form sauce.
Saute mushrooms in small amount of butter.
Add the pimientos, mushrooms and crabmeat to the sauce.
Place mixture in a buttered 2-quart casserole.
Top with cracker crumbs (thick layer) and dot with 3 tablespoons butter.
Bake at 350 degrees until butter is melted and cracker crumbs browned.

Crispy Macaroni & Cheese

From: Campbell’s Kitchen

Prep Time: 20 minutes

Bake Time: 20 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup
OR 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1/2 tsp. prepared mustard

Generous dash ground black pepper

3 cups hot cooked elbow pasta

2 cups shredded Cheddar cheese

1 can (2.8 oz.) French fried onions

Directions:

MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in 1 1/2-qt. casserole.
BAKE at 400°F. for 20 min. or until hot. STIR . Sprinkle with onions and remaining cheese. Bake 1 min. more
or until onions are golden.

TIP: Recipe may be doubled. Double all ingredients and use 3-qt. shallow baking dish.
Serves 8 as a main dish or 12 as a side dish.