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Post by unfinishedsweet on Dec 29, 2013 0:25:07 GMT -5
My favorite is ground beef stew. Simple recipe, warm, full stomachs.
I usually make enough for 2 nights dinner with maybe enough left over to freeze a serving.
2lbs. lean ground beef, browned & drained.
large chopped onion
approx.8 cups peeled cubed potatoes
2 cups squished tomatoes
2 cans green beans ( I use french style)
1 envelope onion soup mix
2 envelopes brown gravy mix
salt, pepper, garlic powder, oregano to taste.
Enough water to cover about 3 inches above ingredients.
combine all ingredients except potatoes in large pot. Cover & simmer for about an hour keeping an eye on broth level. Stir frequently. Add potatoes & more water to cover if needed. Uncover & simmer til potatoes are done.
This recipe is easy to experiment with. You can use whatever veggies & spices use like or even change the type of meat. I've tried it with chopped chicken breast, shrimp & even sliced Italian sausage. You can also switch out the potatoes with pasta like rigatoni or farfalle.
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Post by Deleted on Dec 29, 2013 11:22:02 GMT -5
Looks good!
Tonight I'm making Cream of Crab soup!
1 pound crab meat (I'm using Maryland lump)
1 large bottle clam juice
1 cups chopped celery, diced
2 medium potatoes, diced
1 large shalllot, diced
2 tbsp butter
2 tbp flour
1 cup light cream or half and half
2 cups milk
1 tsp Old Bay
1 bay leaf
1/4 cup sherry
Saute shallots in butter until browned, then stir in flour and Old Bay, cook for a few minutes until flour is browned, then slowly stir in clam juice, then cream, then milk, whisking all together. Add potatoes, celery, and bay leaf, and simmer for about 30 minutes until potatoes are tender. Then gently stir in crab,, and allow to heat for another 10-15 minutes to heat through. Right before serving, stir in sherry. Sprinkle a bit of extra Old Bay on top of each bowl on serving.
I serve it with a good, crusty bread or biscuits.
(if too thick, thin with more milk)
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Post by unfinishedsweet on Dec 30, 2013 2:08:02 GMT -5
Looks good! Tonight I'm making Cream of Crab soup! 1 pound crab meat (I'm using Maryland lump) 1 large bottle clam juice 1 cups chopped celery, diced 2 medium potatoes, diced 1 large shalllot, diced 2 tbsp butter 2 tbp flour 1 cup light cream or half and half 2 cups milk 1 tsp Old Bay 1 bay leaf 1/4 cup sherry Saute shallots in butter until browned, then stir in flour and Old Bay, cook for a few minutes until flour is browned, then slowly stir in clam juice, then cream, then milk, whisking all together. Add potatoes, celery, and bay leaf, and simmer for about 30 minutes until potatoes are tender. Then gently stir in crab,, and allow to heat for another 10-15 minutes to heat through. Right before serving, stir in sherry. Sprinkle a bit of extra Old Bay on top of each bowl on serving. I serve it with a good, crusty bread or biscuits. (if too thick, thin with more milk) This sounds awesome. Gotta try it. Have never made cream of crab only traditional crab soup. Thank you for sharing. |
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Post by Cowboyz on Dec 30, 2013 10:19:41 GMT -5
I could fill this thread with recipes!!
Here's one my boys love....
Taco Stroganoff
Ingredients 1 onion, chopped
1 lb ground beef
1 (1 1/4 oz) envelope taco seasoning mix, plus half of another if you like (I needed a little more flavor so I added half of another packet)
1/2 c. water (you may need a little more, watch thickness) 1 (15 oz) can petite diced toms with zesty jalapenos (do not drain)
1 (14 1/2 oz) can corn, drained (use type with diced peppers)
1 (8 oz) package cream cheese (regular or chive & onion flavor)
1 c. shredded cheddar or Mexican blend cheese (and a little more to sprinkle on top when serving if desired)
12 oz egg noodles, cooked and drained
Instructions
Cook onions and ground beef until beef is browned. Drain fat. Add taco seasoning, water and corn and toms to beef mixture in pan; cook 1-2 minutes.
Add cream cheese and cheddar; cook until it is heated through and cheese has melted. Toss with noodles.
It's not very spicy, if you like spice you can kick it up with hot taco seasoning.
Enjoy!!
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Post by unfinishedsweet on Dec 31, 2013 0:37:45 GMT -5
Looks good! Tonight I'm making Cream of Crab soup! 1 pound crab meat (I'm using Maryland lump) 1 large bottle clam juice 1 cups chopped celery, diced 2 medium potatoes, diced 1 large shalllot, diced 2 tbsp butter 2 tbp flour 1 cup light cream or half and half 2 cups milk 1 tsp Old Bay 1 bay leaf 1/4 cup sherry Saute shallots in butter until browned, then stir in flour and Old Bay, cook for a few minutes until flour is browned, then slowly stir in clam juice, then cream, then milk, whisking all together. Add potatoes, celery, and bay leaf, and simmer for about 30 minutes until potatoes are tender. Then gently stir in crab,, and allow to heat for another 10-15 minutes to heat through. Right before serving, stir in sherry. Sprinkle a bit of extra Old Bay on top of each bowl on serving. I serve it with a good, crusty bread or biscuits. (if too thick, thin with more milk) What is considered a "large bottle of clam juice" ? The one I found is 8oz. Is that enough or should I get 2 bottles ? |
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Post by Deleted on Dec 31, 2013 11:40:07 GMT -5
Looks good! Tonight I'm making Cream of Crab soup! 1 pound crab meat (I'm using Maryland lump) 1 large bottle clam juice 1 cups chopped celery, diced 2 medium potatoes, diced 1 large shalllot, diced 2 tbsp butter 2 tbp flour 1 cup light cream or half and half 2 cups milk 1 tsp Old Bay 1 bay leaf 1/4 cup sherry Saute shallots in butter until browned, then stir in flour and Old Bay, cook for a few minutes until flour is browned, then slowly stir in clam juice, then cream, then milk, whisking all together. Add potatoes, celery, and bay leaf, and simmer for about 30 minutes until potatoes are tender. Then gently stir in crab,, and allow to heat for another 10-15 minutes to heat through. Right before serving, stir in sherry. Sprinkle a bit of extra Old Bay on top of each bowl on serving. I serve it with a good, crusty bread or biscuits. (if too thick, thin with more milk) What is considered a "large bottle of clam juice" ? The one I found is 8oz. Is that enough or should I get 2 bottles ? I cook by ear,  so sometimes my recipes aren't precise. 8 oz sounds about right- I used 8 or 12, can't remember-- as long as there is a nice dose of clam juice in there to give it a bit of that sweet seafoody-flavor, you'll be good!! |
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Post by unfinishedsweet on Dec 31, 2013 12:01:32 GMT -5
What is considered a "large bottle of clam juice" ? The one I found is 8oz. Is that enough or should I get 2 bottles ? I cook by ear, so sometimes my recipes aren't precise. 8 oz sounds about right- I used 8 or 12, can't remember-- as long as there is a nice dose of clam juice in there to give it a bit of that sweet seafoody-flavor, you'll be good!![/ quote] Lol, I cook the same way. Only use actual "recipes" the 1st time or 2 I cook something. Then I usually tweek it a bit. Some of my favorite dishes actually started out as experiments. Thanks for the help. I'm definitely cooking up some this weekend. Sounds like good snowstorm food to me ! |
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Post by shutout on Dec 31, 2013 17:10:33 GMT -5
Baked beans in my Dutch oven last night. Great meal with a cold beer.
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Post by Deleted on Dec 31, 2013 20:59:30 GMT -5
Baked beans in my Dutch oven last night. Great meal with a cold beer. That's cooking with natural gas!! hehehehhehe |
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Post by Deleted on Dec 31, 2013 21:04:45 GMT -5
Baked beans in my Dutch oven last night. Great meal with a cold beer. That's cooking with natural gas!! hehehehhehe "Natural gas" under the covers = no "cooking" for you tonight, young man!   |
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Post by Deleted on Dec 31, 2013 21:20:18 GMT -5
That's cooking with natural gas!! hehehehhehe "Natural gas" under the covers = no "cooking" for you tonight, young man!  HA! No smart man dutch ovens until AFTER he's hit the buffet...... |
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Post by shutout on Dec 31, 2013 22:57:49 GMT -5
"Natural gas" under the covers = no "cooking" for you tonight, young man! HA! No smart man dutch ovens until AFTER he's hit the buffet...... I think someone else has to be there for it to be a "Dutch oven". |
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Post by Deleted on Dec 31, 2013 23:48:50 GMT -5
HA! No smart man dutch ovens until AFTER he's hit the buffet...... I think someone else has to be there for it to be a "Dutch oven". Dunno....selfies may still apply!! |
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Post by shutout on Jan 1, 2014 0:21:39 GMT -5
That's not going to happen.
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Post by unfinishedsweet on Jan 1, 2014 12:30:44 GMT -5
I could fill this thread with recipes!!
Here's one my boys love....
Taco Stroganoff
Ingredients 1 onion, chopped
1 lb ground beef
1 (1 1/4 oz) envelope taco seasoning mix, plus half of another if you like (I needed a little more flavor so I added half of another packet)
1/2 c. water (you may need a little more, watch thickness) 1 (15 oz) can petite diced toms with zesty jalapenos (do not drain)
1 (14 1/2 oz) can corn, drained (use type with diced peppers)
1 (8 oz) package cream cheese (regular or chive & onion flavor)
1 c. shredded cheddar or Mexican blend cheese (and a little more to sprinkle on top when serving if desired)
12 oz egg noodles, cooked and drained
Instructions
Cook onions and ground beef until beef is browned. Drain fat. Add taco seasoning, water and corn and toms to beef mixture in pan; cook 1-2 minutes.
Add cream cheese and cheddar; cook until it is heated through and cheese has melted. Toss with noodles.
It's not very spicy, if you
like spice you can kick it up with hot
taco seasoning.
Enjoy!!
Yum. Another one I'm definitely trying. |
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Post by shutout on Jan 2, 2014 13:24:13 GMT -5
Tonight is pork roast and roasted root vegetables.
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Post by unfinishedsweet on Jan 7, 2014 19:43:25 GMT -5
Looks good! Tonight I'm making Cream of Crab soup! 1 pound crab meat (I'm using Maryland lump) 1 large bottle clam juice 1 cups chopped celery, diced 2 medium potatoes, diced 1 large shalllot, diced 2 tlbsp butter 2 tbp flour 1 cup light cream or half and half 2 cups milk 1 tsp Old Bay 1 bay leaf 1/4 cup sherry Saute shallots in butter until browned, then stir in flour and Old Bay, cook for a few minutes until flour is browned, then slowly stir in clam juice, then cream, then milk, whisking all together. Add potatoes, celery, and bay leaf, and simmer for about 30 minutes until potatoes are tender. Then gently stir in crab,, and allow to heat for another 10-15 minutes to heat through. Right before serving, stir in sherry. Sprinkle a bit of extra Old Bay on top of each bowl on serving. I serve it with a good, crusty bread or biscuits. (if too thick, thin with more milk) Made this for dinner tonight minus the sherry. It was really good. Husband loves it. Thanks again for sharing. Its a keeper. |
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Post by Deleted on Jan 7, 2014 19:52:47 GMT -5
Looks good! Tonight I'm making Cream of Crab soup! 1 pound crab meat (I'm using Maryland lump) 1 large bottle clam juice 1 cups chopped celery, diced 2 medium potatoes, diced 1 large shalllot, diced 2 tlbsp butter 2 tbp flour 1 cup light cream or half and half 2 cups milk 1 tsp Old Bay 1 bay leaf 1/4 cup sherry Saute shallots in butter until browned, then stir in flour and Old Bay, cook for a few minutes until flour is browned, then slowly stir in clam juice, then cream, then milk, whisking all together. Add potatoes, celery, and bay leaf, and simmer for about 30 minutes until potatoes are tender. Then gently stir in crab,, and allow to heat for another 10-15 minutes to heat through. Right before serving, stir in sherry. Sprinkle a bit of extra Old Bay on top of each bowl on serving. I serve it with a good, crusty bread or biscuits. (if too thick, thin with more milk) Made this for dinner tonight minus the sherry. It was really good. Husband loves it. Thanks again for sharing. Its a keeper. YAY! Glad you all liked it!! |
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Post by Cuchulain on Jan 7, 2014 23:44:35 GMT -5
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Post by Deleted on Jan 7, 2014 23:54:23 GMT -5
That's nice bit of warmth right there!!! |
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Post by douger on Jan 8, 2014 8:35:38 GMT -5
Don't let semi see that. The Kleenex factor will have to add another shift.  |
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Post by aponderer on Jan 11, 2014 15:24:30 GMT -5
Yet another low-sodium chili recipe (with beans):
1-1/4 pounds of ground meatloaf mix (ground chuck, ground veal, and ground pork)
2 large yellow onions, chopped
4 ribs celery (medium dice)
2 15-oz cans petite diced tomatoes (no salt added)
2 15-oz cans vegetarian organic dark kidney beans (actually lower sodium than low-salt kidney beans)
1 10-oz can Rotel original tomatoes and green chilis
15 ounces beef stock (I use the beef stock to "rinse" the empty bean cans before adding it to the pot)
1 Tsp dried garlic flakes
2 tsp Fiesta no-salt chili powder
2 tsp ground cumin
1 tsp sugar
1 Tsp corn meal (yellow or white)
Brown meatloaf mix (break into small pieces), add garlic flakes, set aside
In a large pot, saute onion and celery until onion is translucent
Combine browned meatloaf mix with onion and celery, turn heat to low-medium, stir well
Add the diced tomatoes, Rotel, kidney beans, and beef stock; stir well
Heat to a low simmer
Add the spices, stir
Add the corn meal, stir
Simmer until you think it's ready...
If I plan enough ahead, I'll use dried beans, soaked overnight, and pre-cooked before adding to the chili, and diced fresh garlic instead of using dried garlic flakes.
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Post by douger on Jan 11, 2014 15:52:04 GMT -5
I whipped up this for later today. The spoon test says it's pretty good. Beef and Portobello Mushroom Stroganoff Ingredients 2 teaspoons plus 1 tablespoon canola oil, divided 1 pound flank steak, trimmed 4 large portobello mushrooms, stemmed, halved and thinly sliced 1 large onion, sliced 3/4 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 3 tablespoons all-purpose flour 1 14-ounce can reduced-sodium beef broth 2 tablespoons cognac, or brandy 1 tablespoon red-wine vinegar 1/2 cup reduced-fat sour cream 4 tablespoons chopped fresh chives, or parsley Preparation Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more. Link.I didn't have the cognac or brandy, so I subbed sherry, also subbed apple cider vinegar for the red wine vinegar. |
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Post by Deleted on Jan 11, 2014 16:51:49 GMT -5
I whipped up this for later today. The spoon test says it's pretty good. Beef and Portobello Mushroom Stroganoff Ingredients 2 teaspoons plus 1 tablespoon canola oil, divided 1 pound flank steak, trimmed 4 large portobello mushrooms, stemmed, halved and thinly sliced 1 large onion, sliced 3/4 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 3 tablespoons all-purpose flour 1 14-ounce can reduced-sodium beef broth 2 tablespoons cognac, or brandy 1 tablespoon red-wine vinegar 1/2 cup reduced-fat sour cream 4 tablespoons chopped fresh chives, or parsley Preparation Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more. Link.I didn't have the cognac or brandy, so I subbed sherry, also subbed apple cider vinegar for the red wine vinegar. Sounds good!!! |
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Post by aponderer on Jan 18, 2014 14:44:26 GMT -5
Yet another low-sodium chili recipe (with beans): 1-1/4 pounds of ground meatloaf mix (ground chuck, ground veal, and ground pork) 2 large yellow onions, chopped 4 ribs celery (medium dice) 2 15-oz cans petite diced tomatoes (no salt added) 2 15-oz cans vegetarian organic dark kidney beans (actually lower sodium than low-salt kidney beans) 1 10-oz can Rotel original tomatoes and green chilis 15 ounces beef stock (I use the beef stock to "rinse" the empty bean cans before adding it to the pot) 1 Tsp dried garlic flakes 2 tsp Fiesta no-salt chili powder 2 tsp ground cumin 1 tsp sugar 1 Tsp corn meal (yellow or white) Brown meatloaf mix (break into small pieces), add garlic flakes, set aside In a large pot, saute onion and celery until onion is translucent Combine browned meatloaf mix with onion and celery, turn heat to low-medium, stir well Add the diced tomatoes, Rotel, kidney beans, and beef stock; stir well Heat to a low simmer Add the spices, stir Add the corn meal, stir Simmer until you think it's ready... If I plan enough ahead, I'll use dried beans, soaked overnight, and pre-cooked before adding to the chili, and diced fresh garlic instead of using dried garlic flakes. I'm making another pot of chili, but this time with the dried kidney beans. I've picked through a pound of dried dark red kidney beans, and they are now soaking. Tomorrow I'll cook them in beef stock for the pot of chili. So the only canned ingredients in this pot will be the Rotel and diced tomatoes. |
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so sometimes my recipes aren't precise. 8 oz sounds about right- I used 8 or 12, can't remember-- as long as there is a nice dose of clam juice in there to give it a bit of that sweet seafoody-flavor, you'll be good!!
