That is a blast from the past; I look forward to reading about how it turned out.Simple Beef Stroganoff- Will report back:
Simple Beef Stroganoff
This easy beef stroganoff recipe with ground beef is made rich and creamy with sour cream and mushroom soup and ready to serve in under 30 minutes.www.allrecipes.com
Delicious! And easy to make.
I updated the post with the recipe so not dependent on the link.
www.livewellbakeoften.com
I was looking at this recipe today and recognized, hands down the superiority of English measeurment when it comes to cooking,Classic No Bake Chocolate Cookies
I could not find the family recipe, but this seems to match it.Classic No-Bake Cookies
These Classic No-Bake Cookies are loaded with peanut butter, oats, and cocoa powder, and perfect for an easy dessert or treat!
Fast and easy to make.
Ingredients
Instructions
- 1/2 cup (115 grams) butter (sliced into pieces)
- 2 cups (400 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1/2 cup (125 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) quick-cooking oats
- Gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside. ( I only needed one sheet, maybe my cookies are larger.)
- Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
- Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 1.5 tablespoon cookie scoop). Allow to cool for 20 to 30 minutes, serve, and enjoy!
News flash- I had actually forgotten, but we used to make this with turnips instead of potatoes, made some yesterday with turnips and green beans and the difference in taste is subtle but, the turnips actually absorb the flavor of the stew, while the potatoes don’t And imo, it tastes better. 🥳Do you have a good stew recipe?
Basic Beef Stew
Peel, slice and dice the onion. Wash and cut up the potatoes.
- 1 package of stew meat (cubed).
- 1 large onion.
- 3 large, or 7-8 small potatoes (An excellent possibly better substitute: turnips)
- 1 package of frozen corn (not on the cob).
- 1 package of frozen carrots.
- 3 cans of beef broth.
- White flour
- Vegetable oil (I used olive oil)
Pour some flour in a bowl, then dump in the cubed beef and mix to coat each piece of beef. Brown this beef in a skillet with oil. You can be liberal with the flour because this will add body to the stew liquid.
Dump all of the ingredients in a pot or a slow cooker. I prefer the latter, preparing it in the morning, and setting it to 6-8 hours and let it go for a tasty stew. If you cook it in a pot on low-med heat, you have to keep an eye on the liquid level and I assume this would be for a couple of hours.
Usually, I add some sprinkles of hot sauce to a bowl of the final product to excite it a little.
Next time, I’m going to try this recipe which includes, red wine, red wine vinegar, and bay leaves: https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew
www.the-girl-who-ate-everything.com
That sounds delicious.Lasagna Soup
-Very good, easy to make. I used ground turkey and chicken broth.Easy Lasagna Soup Recipe (+VIDEO) - The Girl Who Ate Everything
This easy Lasagna Soup recipe is one of my favorite soups! Imagine a soup with beef, garlic, onion, and tomato sauce with lasagna noodles!
Ingredients
- 1 pound lean ground beef, (Italian sausage can be used, or substitute chicken and chicken broth for the beef and beef broth.)
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1/4 cup tomato paste
- 4 cups (32 ounces) low sodium beef broth (chicken broth can be substituted)
- 2 teaspoons Italian seasoning
- 6 uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
CHEESE TOPPING:
INSTRUCTIONS
- 8 ounces 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.
- Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.
- For the Cheese Topping: In a small bowl, mixture together the ricotta, Parmesan, and salt.
- To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired. To eat, stir in cheese mixtures and enjoy! Store leftovers in an airtight container in the fridge.
NOTES
You can use any small shaped pasta in place of the lasagna noodles just use about 2 1/2 cups. The lasagna noodles really give it that authentic texture.
Also, if you are making ahead of time it would be a good idea to boil the lasagna noodles separately and then add them before eating. The lasagna noodles really soak up the liquid if they sit in the soup for a while. You can add some beef broth if you need to thin it out.
Sounds delicious. My wife uses similar ingredients as the ones you posted, cuts down on salt, omits the bread crumbs, and adds the following (mixed with the ground beef):Here is my moms recipe for meatloaf.
Yields: 4-5 servings
Total time: 1 hour and 15 minutes. (Prep: 15 minutes; cook: 1 hour)
****still cooking. Will have final picture soon*****
Ingredients:
1. 2 Pounds of ground beef
2. 1/2 cup of Italian style breadcrumbs
3. 2 eggs
4. Garlic salt (as much or as little as you want)
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Mix (by hand) the beef and egg together in a large bowl.
3. Slowly add the breadcrumbs while mixing, you're done when the mean sticks together.
4. Add the garlic salt and mix it in.
5. Place the mixture in a baking dish and form it into a loaf.
6. Cook it for 1 hour.
7. Slice an serve.
Doesn't look that good, but it is!
www.girlgonegourmet.com
If you were to soften a finely diced onion with the garlic, and add some diced guanciale or pancetta to that mix, you would have a simple, yet exceedingly tasty, dish.Dinner for one: Easy Pasta with Olive Oil & Garlic
15-Minute Pasta with Olive Oil and Garlic
This is the easiest dinner when you need something quick! Pasta with olive oil and garlic is a classic Italian recipe that only takes 15 minutes to make.
For multiple people just multiply ingredients. 😁
Ingredients
Directions
- 2 ounces spaghetti
- 1 tablespoon olive oil
- 1 garlic clove, chopped
- 1 tablespoon chopped fresh parsley
- 2 tablespoons grated Parmesan cheese (fresh is better than the kind that comes in a bottle.)
- ground black pepper
- Boil spaghetti as per directions.
- Heat olive oil in a skillet over medium heat.
- Cook the garlic in the oil until it’s lightly golden and softened. It doesn’t take long, so keep an eye on it and lower the heat if it’s browning too fast.
- Reserve a tablespoon of the starchy pasta water before you drain the pasta.
- Add the cooked spaghetti and the tablespoon of starchy pasta water to the skillet and toss it with the garlic oil.
- Add the chopped parsley and Parmesan cheese, toss it all again, and serve!
I have to agree with this, as a kid growing up in Canada I was exposed to the horror (especially in school cafeterias or "Italian" restaurants) of grated Kraft "cheez". Living in Europe is a blessing - though one can get the real thing back in N.America now too.
recipescookery.com
That does sound absolutely delicious; thanks for sharing.Crab and Shrimp Seafood Bisque
This link includes recipe alterations and serving suggestions.Creamy Crab and Shrimp Seafood Bisque
Indulge in this Creamy Crab and Shrimp Seafood Bisque. A rich and luxurious soup featuring tender crab and succulent shrimp in a creamy, flavorful broth. Perfect for special occasions
Incredibly delicious and rich!
Ingredients:
- 1/2 lb fresh or canned lump crab meat: Provides a sweet, delicate flavor and tender texture. ( I used 2-5oz cans lump crab)
- 1/2 lb large shrimp, peeled and deveined: Adds a succulent, juicy bite to the bisque. ( I used 1 lb.)
- 4 tablespoons unsalted butter: Adds richness and helps to sauté the vegetables.
- 1 medium onion, finely chopped: Forms the flavorful base of the bisque.
- 2 celery stalks, finely chopped: Adds depth and a slight crunch to the soup.
- 1 large carrot, finely chopped: Brings a natural sweetness and vibrant color.
- 2 cloves garlic, minced: Infuses the bisque with a subtle, aromatic flavor.
- 1/4 cup all-purpose flour: Helps to thicken the bisque, giving it a velvety texture.
- 1/2 cup dry sherry: Adds a hint of sweetness and complexity to the broth.
- 4 cups seafood stock or chicken broth: The base of the soup, enriched with seafood flavor.
- 1 cup heavy cream: Creates the luxurious, creamy texture that defines a bisque.
- 1 teaspoon Old Bay seasoning: Adds a classic seafood flavor with a touch of spice.
- 1 bay leaf: Infuses the soup with subtle, earthy notes.
- Salt and pepper to taste: Essential for balancing the flavors.
- 2 tablespoons fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
Step-by-Step Instructions
1. Prepare the Vegetables:
2. Cook the Vegetables:
- Begin by finely chopping the onion, celery, and carrot. These vegetables will form the aromatic base of your bisque, contributing to its rich flavor.
3. Make the Roux:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional 1-2 minutes.
4. Add the Sherry and Stock:
- Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook the flour and vegetable mixture for 2-3 minutes, stirring constantly, until the flour is lightly browned. This step thickens the bisque and adds a nutty flavor.
5. Blend the Bisque:
- Slowly pour in the sherry, stirring to deglaze the pot and lift any browned bits from the bottom. Allow the sherry to simmer for 2-3 minutes until slightly reduced.
- Gradually add the seafood stock or chicken broth, stirring continuously to ensure a smooth consistency. Add the bay leaf and Old Bay seasoning, then bring the mixture to a gentle simmer. Let it simmer for 15-20 minutes to allow the flavors to meld.
6. Add the Seafood and Cream:
- Remove the bay leaf and carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot to blend the bisque until smooth and creamy. Return the blended soup to the pot.
7. Serve and Garnish:
- Stir in the heavy cream and bring the bisque to a gentle simmer over low heat. Add the shrimp and cook for 3-5 minutes, until they are pink and opaque.
- Gently fold in the lump crab meat, being careful not to break up the crab too much. Allow the bisque to heat through for an additional 2-3 minutes. Taste and adjust the seasoning with salt and pepper if needed.
- Ladle the hot bisque into bowls and garnish with freshly chopped parsley. For an extra touch, you can also add a sprinkle of additional Old Bay seasoning or a drizzle of extra cream.
