Recipes

[Zhills]

Beef Barley Soup

1 lb beef, 3/4 " cubes

evoo

pepper only

2 cups beef broth

dash Worcestershire

1/4 cup soy

1/2 C carrots

1/2 C celery

1/2 sm onion

1 potato, cubed

1/4 C pearl barley

1 tsp thyme

Brown meat in evoo.  Add stock, and sauces.  Simmer 1 1-1/2 hours.

Cook carrots, celery and onion in pan.  Cook 5 mins. Remove.

Cook mushrooms 5 mins over med high heat.  Remove.

After 1 hour, add sauted veggies (except mushrooms) potato, barley and thyme.

Cook another hour on simmer. 

Add mushrooms at end.

There are many Beef Barley soup recipes.  I tried this one and really enjoyed it.  Hope you do!

Next ingredient:  Egg Noodles 

[house_cat]

Beef Noodle Casserole 

click here for the original recipe

Ingredients

• 12 ounces egg noodles uncooked
• 2 teaspoons olive oil
• 1 1/4 lbs lean ground beef I use 90% lean
• 1 onion finely chopped
• 2 teaspoons minced garlic
• salt and pepper to taste
• 2 teaspoons Italian seasoning
• 16 ounces canned tomato sauce
• 2 cups shredded cheddar cheese
• 2 tablespoons chopped parsley
• cooking spray

Instructions

1. Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions. Preheat the oven to 400 degrees F.

2. While the noodles are cooking, heat the olive oil in a large pan over medium high heat.

3. Add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.

4. Add the onion and garlic to the pan and cook for an additional 5 minutes, or until onion has softened and beef is cooked through.

5. Add the tomato sauce and Italian seasoning to the beef and stir to combine.

6. Drain the noodles and add to the pan with the beef; toss to combine.

7. Pour the beef and noodle mixture into a 9"x13" baking pan that's been coated in cooking spray. Top with cheddar cheese.

8. Bake for 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve.

   Next ingredient:  boneless chicken thighs

   ETA: I made this recipe this week. It was surprisingly good. I thought maybe it was too simple, but it had a lovely flavor. DH had two helpings, which is very unusual for him.

[house_cat]

Okay, I'm changing the next ingredient to:

Pumpkin Pie Spice

[walker]

Frosted Pumpkin Delight

1 (30 oz) can pumpkin pie mix (not canned pumpkin)

3 eggs

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon PUMPKIN PIE SPICE 

2 cups dry yellow cake mix

1 stick margarine (or butter), melted

1 (16 oz) container whipped topping

3/4 cup chopped pecans

Preheat oven to 350.  Thoroughly mix first five ingredients. Pour into a greased 9x13" pan.  Sprinkle dry cake mix on top.  Drizzle melted margarine over top.  Bake for 45 minutes.  Let cool.  Frost with the whipped topping.  Sprinkle with chopped pecans.  Keep refrigerated.

(Recipe found in Best of the Best QVC Family Cookbook)

NEXT INGREDIENT........PARMESAN CHEESE

[aroc3435]

PARMESAN & RANCH DRESSING BAKED CHICKEN BREASTS

4 bone in chicken breasts

1 1/2 cups Ritz crackers (about 36)

4 to 8 oz shredded Parmesan cheese

1 1/2 Tbsp dried parsley flakes

2 Tbsp garlic powder or garlic granules

4 Tbsp Ranch dressing (bottled or make your own from packet)

dash of salt

Preheat oven to 375 degrees.  In blender whirl crackers, parmesan cheese and parsley.  Place breast on baking sheet lined with parchment paper.  Salt chicken breast on both sides.

Put a thin layer of Ranch dressing on each breast.  Coat with cracker mixture.  Bake in the oven for 55 to 60 minutes, or until internal temperature is 165 degrees.

Good with crisp tossed salad, Italain green beans, and garlic bread as sides.

This is my own concoction based on borrowing from many different versions of this over many years.  Original inspiration was from a recipe on a Hellman's mayonnaise label.

NEXT INGREDIENT:  ONIONS OR SHALLOTS

[house_cat]

Lovely recipes, ladies, thank you!

I wanted to specifically thank Zhills for the easy yellow rice recipe.  DH hates rice and the only one he'll eat is that awful yellow stuff that comes in a little pouch.  I'll make it for him sometimes, but I simply can't eat it.  I'm adding this one to our menu next week and i'll let you know if he gives it his seal of approval :-)

@Zhills

NEXT INGREDIENT:  ONIONS OR SHALLOTS

[walker]

I may have gotten this recipe here....if so, thanks to original poster.

Pork and Sauerkraut...Crock Pot

1 boneless pork shoulder roast.....4-5 lbs

salt and pepper

2 tablespoons butter

2 tablespoons canola oil

1 sweet yellow ONION, sliced thin

1 tablespoon fresh thyme

1/2 cup white wine

2 lbs. sauerkraut

1/2 cup brown sugar

1 tablespoon caraway seeds

3 Golden Delicious Apples, peel, core and halve

Saute' apples with onions and thyme in butter and canola oil.  In slow cooker place sauerkraut, brown sugar and caraway seeds.  Then place pork (salt and pepper) on top followed by apple/onion mixture...then wine.  Cover and cook 8-10 hours on Low.

NEXT INGREDIENT ..... CELERY ... CARROTS?

[Zhills]

Carrot Salad

Ingredients:
1 pound carrots
½ cup raisins
1 cup warm water or (pineapple juice from can)
1 small can of pineapple tidbits (drained)
½ cup mayonnaise
1 tbsp. granulated sugar

Directions:

Put raisins in a cup of very warm water (or pineapple juice from can) so they plump back up. Once they plump back up, discard the liquid. (I never bother to do this!)

Peel carrots and then grate them. 

Drain pineapple well. (I like to cut the pineapple in half)

In a bowl, toss grated carrots with drained raisins and drained pineapple. 

Then add in mayonnaise and sugar.

Give it all a good stir.

Cover and put in the fridge to chill thoroughly. 

Give it another good stir before serving.  Enjoy!

Next ingredient:  Beans (any type)

[aroc3435]

PASTA & BEAN SOUP (PASTA ******IOLE)  

8 cups low sodium vegetable broth

6 cups canned diced tomatoes, drained

3 cups drained and rinsed canellini beans

1 2/3 cups chopped carrots

1 1/4 cups chopped onion

3 medium celery stalks. chopped

5 cloves of smashed garlic 

1 1/2 Tbsp dried basil

1 Tbsp dried rosemary

1 tsp dried oregano

1/4 tsp salt

1/4 lb diced pepperoni

1/4 tsp white pepper

1/4 tsp ground black pepper

1/4 tsp crushed red pepper flakes (more to taste if you like it hotter)

10 oz ditalini pasta or mini seashell pasta

grated Parmesan cheese to be added to individual portions

Saute the chopped carrots, onion and celery in a little olive oil.

In a Dutch oven stir the vegetables, diced pepperoni and seasonings into the broth.  Cover and cook on medium high until the broth bubbles.  Reduce to low/simmer until the vegetables are soft.

Separately, boil the chosen pasta according to package's directions, and ladle into the soup.*  Top each bowlful with Parmesan cheese, if desired.

*I cook the pasta separately and add to the soup at the end to avoid having it soak up too much of the broth.

NEXT INGREDIENT:  WILD CARD--Surprise Us!

[PA Mom-mom]

Ingredient: Kielbasa

Potato, Kale and Kielbasa Soup

This is a great cold weather soup. Just a note about leeks: You will need to clean these of sand and dirt. The best way I have found is to slice them up for the recipe and float the pieces in water - agitating the water as you go. The sand will sink to the bottom and the leeks will float to the top. Scoop them out of the water when ready to add to pot.

Ingredients:
6 cups (4 cans) chicken broth
2 pounds red potatoes, peeled and cut into 3/4 inch cubes
1 bay leaf
2 tablespoons butter
1 pound kielbasa sausage, cut into ½ inch pieces
2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin crosswise.
1 bunch of kale - stems removed and leaves cut crosswise into ¼ inch strips. (The amount of kale you use is up to you)
1 cup milk
Black pepper
Note: Unless you are using your own chicken stock and have not added salt to it, no salt is required (unless you want to add a pinch with the kale). Trust me, no salt.

Directions:
Bring broth, potatoes and bay leaf to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low, cover and simmer until potatoes are tender - about 25 minutes. Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving some large chunks if desired. Meanwhile, melt butter in Dutch oven or any heavy-bottomed pot over medium heat. Cook sliced kielbasa, stirring frequently, until lightly browned in spots - about 4 minutes. Add leeks and cook until soft - about 4 minutes. Add the kale, pepper and a pinch of salt if desired, and saute about 4 minutes. (The kale will at first fill up your pot, but don't be afraid, it will shrink down as it cooks.) Add potato mixture to Dutch oven (without the bay leaf) and simmer until kale is tender - about 15 minutes. Also add a cup of milk at the end and return to a brief simmer (do not boil).
Note: You can spice up this soup by adding hot pepper seeds to the melted butter.

Next Ingredient: Olives (any kind)