This is a recipe I got years ago from Andrea. I've made it so many times, that the little paper she wrote it on is now covered in splatters of beef broth and butter! I figured I should probably put it on here though, before my recipe becomes completely illegible. Its so easy and tasty... a perfect compliment to so many meals!
Simple Brown Rice
2 Cans French Onion Soup
2 Cans Beef Consume or Beef Broth
4 TBSP. Buter, melted
Salt and Pepper, to taste
4 Cups Minute Rice, uncooked
Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Combine all ingredients and pour into prepared pan. Bake for 45-55 minutes. Voila! Easy side dish!
And because its such a simple recipe... No picture! Sorry! :)
Showing posts with label Andrea. Show all posts
Showing posts with label Andrea. Show all posts
Wednesday, April 17, 2013
Wednesday, February 20, 2013
Banana Nutella Swirl Cake
No picture sorry. My sister Katie found this recipe on a blog (http://www.twopeasandtheirpod.com/) It is DELICIOUS and even better the second day!
For the cake:
2 cups all-purpose Gold Medal flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temp
1 1/2 cups granulated sugar
2 large eggs
1 cup plain greek yogurt
1 tsp vanilla extract
3 ripe bananas, peeled and mashed (to equal 1 cup)
1/2 cup Nutella
Preheat oven to 350. Grease a 9x13 pan and set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 min. Beat in the eggs, one at a time, then stir in the yogurt and vanilla extract. Mix in the mashed bananas.
Gradually add the dry ingredients and mix until flour disappears. Spread cake batter evenly into the prepared pan. Swirl the Nutella into the cake using a knife or toothpick.
Bake for 20 to 25 min (mine took closer to 35-40), or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.
For the frosting:
1/2 cup unsalted butter, at room temp
1 cup Nutella
1 1/2 cups powdered sugar
2-3 Tbsp milk
1/2 tsp hazelnut extract, optional (I didn't have any so I didn't use it)
Beat the butter and Nutella on high until smooth. Slowly add the powdered sugar 1/4 cup at a time. Alternate adding powdered sugar and milk and beat on high until powdered sugar is incorporated. If you need to add more milk, add a little bit at a time to get to desired consistency.
Frost the cake with the Nutella frosting, cut into squares and serve. (Very important: keep some in the pan for yourself for breakfast the next day!!)
For the cake:
2 cups all-purpose Gold Medal flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temp
1 1/2 cups granulated sugar
2 large eggs
1 cup plain greek yogurt
1 tsp vanilla extract
3 ripe bananas, peeled and mashed (to equal 1 cup)
1/2 cup Nutella
Preheat oven to 350. Grease a 9x13 pan and set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a large bowl, cream together the butter and sugar until creamy and smooth, about 3 min. Beat in the eggs, one at a time, then stir in the yogurt and vanilla extract. Mix in the mashed bananas.
Gradually add the dry ingredients and mix until flour disappears. Spread cake batter evenly into the prepared pan. Swirl the Nutella into the cake using a knife or toothpick.
Bake for 20 to 25 min (mine took closer to 35-40), or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.
For the frosting:
1/2 cup unsalted butter, at room temp
1 cup Nutella
1 1/2 cups powdered sugar
2-3 Tbsp milk
1/2 tsp hazelnut extract, optional (I didn't have any so I didn't use it)
Beat the butter and Nutella on high until smooth. Slowly add the powdered sugar 1/4 cup at a time. Alternate adding powdered sugar and milk and beat on high until powdered sugar is incorporated. If you need to add more milk, add a little bit at a time to get to desired consistency.
Frost the cake with the Nutella frosting, cut into squares and serve. (Very important: keep some in the pan for yourself for breakfast the next day!!)
Thursday, June 28, 2012
Teriyaki Bowls
This recipe is actually one of Andrea's, but I made it last week and thought I would share it here. It was so delicious! The sauce was amazing and I just wanted to keep putting more in my bowl! It came together fairly quickly and I was able to do all the chopping and preparation earlier in the day while my babies were sleeping. This will be one we make again and again!!
Teriyaki Bowls
Sauce:
1 Cup Water
1/4 Cup Soy Sauce
1/4 teaspoon Garlic Powder
1/2 teaspoon Ground Ginger
5 tablespoons packed Brown Sugar
1-2 tablespoons Honey
Chili Paste or Oil to your liking, optional (I did about 1/2 tsp chili oil)
2 tablespoons Cornstarch
1/4 Cup Cold Water
Sliced variety of stir fry veggies, such as:
Broccoli
Carrots
Zucchini
Onions
Peppers
Water Chestnuts
Baby Corn
Asparagus
etc.
Hot Cooked Rice
Grilled and sliced Chicken Breasts (approx. 2-4 breasts)
In a sauce pan, heat all the sauce ingredients except cornstarch and 1/4 cup water. Dissolve cornstarch in water and slowly add to sauce mixture. Cook on medium heat, stirring until slightly thickened. If mixture gets to thick, just add more water to thin it to the consistency you like.
In a separate pan, sauté your vegetables until tender crisp.
Grill chicken to your liking. I went fairly basic because I wanted the flavors of the teriyaki sauce to be the boss in this dish. I just used a little salt, pepper, garlic and seasoning salt to give the chicken a little flavor. Slice up your chicken and layer it in a bowl with your hot cooked rice and vegetables. Pour the teriyaki sauce on top and enjoy!
Teriyaki Bowls
Sauce:
1 Cup Water
1/4 Cup Soy Sauce
1/4 teaspoon Garlic Powder
1/2 teaspoon Ground Ginger
5 tablespoons packed Brown Sugar
1-2 tablespoons Honey
Chili Paste or Oil to your liking, optional (I did about 1/2 tsp chili oil)
2 tablespoons Cornstarch
1/4 Cup Cold Water
Sliced variety of stir fry veggies, such as:
Broccoli
Carrots
Zucchini
Onions
Peppers
Water Chestnuts
Baby Corn
Asparagus
etc.
Hot Cooked Rice
Grilled and sliced Chicken Breasts (approx. 2-4 breasts)
In a sauce pan, heat all the sauce ingredients except cornstarch and 1/4 cup water. Dissolve cornstarch in water and slowly add to sauce mixture. Cook on medium heat, stirring until slightly thickened. If mixture gets to thick, just add more water to thin it to the consistency you like.
In a separate pan, sauté your vegetables until tender crisp.
Grill chicken to your liking. I went fairly basic because I wanted the flavors of the teriyaki sauce to be the boss in this dish. I just used a little salt, pepper, garlic and seasoning salt to give the chicken a little flavor. Slice up your chicken and layer it in a bowl with your hot cooked rice and vegetables. Pour the teriyaki sauce on top and enjoy!
Monday, July 18, 2011
Russian Cream
This is Andrea's delicious recipe. She made this for Whitney's wedding shower (can't wait for my new sister-in-law to join the family! Welcome Whitney!) and I had to make it a couple days later, I was craving it so much. It almost tastes like crème brûlée. Enjoy! (I know you will)
2 cups white sugar
1 tablespoon gelatin (plain, non-flavored) or a vegetarian substitute (agar, kudzu or others)
1 tablespoon vanilla
2 cups sour cream
Important: If you want to make a double batch, you will have to make 2 batches instead of doubling the ingredients as it will not set up properly.
In a small pot, mix sugar and gelatin (or gelatin substitute), then add cream. Heat over medium heat until melted and smooth, but not boiling. Cool to room temperature. Add 2 cups sour cream and 1 tablespoon vanilla. Hand-whisk, stirring vigorously, until it turns to an ivory color and there are no white specs. Pour into a 9 x 13 pan and put into the fridge until set. I used individual ramekins and it worked perfectly.
To serve, top with fresh fruit and sprinkle with brown sugar.
Thursday, March 24, 2011
Christmas Jello Salad
I was asked to make a jell-o salad for a funeral today and immediately thought of this yummy dish. Andrea made this for Christmas dinner and I loved it!
Bottom Layer:
2 cups crushed pretzels
2 TBsp sugar
1 cube (1/2 cup) melted butter
Mix and press in the bottom of a 9x13 pan. Bake at 375 for 10 minutes.
Middle Layer:
1 cup sugar
8 oz cream cheese
8 oz cool whip
Blend and pour on mostly cooled pretzel mixture.
Top layer:
2 cups boiling water
1 larger raspberry jello
2 10 oz pkg of frozen raspberries
Mix boiling water and jello powder, let stand to cool a bit. Add berries and mix until it cools and begins to harden. Spread mixture on top and refrigerate until ready to serve. Delicious!
Bottom Layer:
2 cups crushed pretzels
2 TBsp sugar
1 cube (1/2 cup) melted butter
Mix and press in the bottom of a 9x13 pan. Bake at 375 for 10 minutes.
Middle Layer:
1 cup sugar
8 oz cream cheese
8 oz cool whip
Blend and pour on mostly cooled pretzel mixture.
Top layer:
2 cups boiling water
1 larger raspberry jello
2 10 oz pkg of frozen raspberries
Mix boiling water and jello powder, let stand to cool a bit. Add berries and mix until it cools and begins to harden. Spread mixture on top and refrigerate until ready to serve. Delicious!
Tuesday, May 11, 2010
Black Bean Salsa
Black Bean Salsa
1 can Black beans, drained
1 Can Corn, drained
2 Medium/Large Tomatoes
2 Medium/Large Avacados
1/2 red onion, finely diced
1/2 Green Pepper, finely diced
1 envelope Dry Italian Salad Dressing Mix
Make Italian dressing according to directions on the back of envelope {you can also substitute half water for half of the oil for a healthier alternative. Tastes about the same}.
Mix everything together and let it marinate in the fridge for at least 1 hour. Serve with tortilla chips. This makes a good amount, but will keep in the fridge for a few days. Enjoy!
Friday, July 17, 2009
Bacon Bleu Cheese Potato Salad
Two miracles about to happen. First, I am actually posting. Second, I am sharing a recipe I made up. NEVER HAPPENS! Okay didn't totally make up but tasted somewhere else and replicated it all on my own! I love potato salad anyway but this one was extra good!
Bacon Bleu Cheese Potato Salad
Boil, peel and cut up 15-20 good size red potatoes. (this salad doesn't have the bulk of the hard boiled eggs that many potato salads do so this may sound like a lot of potatoes but it really won't be super big.)
Dressing: I like to do a 1:1 of Mayo and Miracle Whip. For a salad this size I start with 1 cup of each and gradually add to make sure I am not overdoing it. If I need more I usually go with just Miracle Whip because that is my personal preference anyway! I added about 2-3 tbsp of pickle juice (as in liquid from the pickle jar!), a dash of garlic powder, dash of onion powder and a little salt and pepper to the dressing as well.
Add as much as you want of the following:
green onions/chives
bacon (loved the Costco bag of bacon bits)
celery - chopped small
bleu cheese - I did 1 1/2 of the normal size packages you would buy in the grocery store. Then again I REALLY like bleu cheese! Save some to sprinkle on top as well.
I think the flavors blend well if you make it the night before and keep in the fridge until right before serving.
I took this salad to my mom's for David's homecoming and every drop was gone - one of the resons no picture is included! One cousin was asking me for the recipe and when I got to the bleu cheese part he looked surprised because he usually avoids it but didn't mind it this time.
Bacon Bleu Cheese Potato Salad
Boil, peel and cut up 15-20 good size red potatoes. (this salad doesn't have the bulk of the hard boiled eggs that many potato salads do so this may sound like a lot of potatoes but it really won't be super big.)
Dressing: I like to do a 1:1 of Mayo and Miracle Whip. For a salad this size I start with 1 cup of each and gradually add to make sure I am not overdoing it. If I need more I usually go with just Miracle Whip because that is my personal preference anyway! I added about 2-3 tbsp of pickle juice (as in liquid from the pickle jar!), a dash of garlic powder, dash of onion powder and a little salt and pepper to the dressing as well.
Add as much as you want of the following:
green onions/chives
bacon (loved the Costco bag of bacon bits)
celery - chopped small
bleu cheese - I did 1 1/2 of the normal size packages you would buy in the grocery store. Then again I REALLY like bleu cheese! Save some to sprinkle on top as well.
I think the flavors blend well if you make it the night before and keep in the fridge until right before serving.
I took this salad to my mom's for David's homecoming and every drop was gone - one of the resons no picture is included! One cousin was asking me for the recipe and when I got to the bleu cheese part he looked surprised because he usually avoids it but didn't mind it this time.
Monday, March 16, 2009
No Knead Bread
Bread to go with your delicious soup Annalisa? Sure, I've got an idea! This is the hard crust - soft inside round loaf of bread that you would see in a bakery but it amazingly easy and amazing tasting too. I don't have pictures but this youtube clip will explain it all.
No Knead Bread Demonstration
The ingredients as I heard them from him:
3 c flour
1/4 tsp instant yeast
1 1/4 tsp salt
Mix together.
Add 1 1/2 c water and pull all together by hand until just barely mixed. Cover and let rise at room temp for at least 12 hours.
Take dough out and fold into round loaf type shapes with the seams on the bottom. I think the number of loaves would depend on the size of pans you use. You can cover with the wheat bran like he does or not, whatever, we're easy! Invert into dutch oven or pyrex that has a good lid and has been preheated. Oven should be at 500 degrees. He says the pans should be "blazin hot"! Bake 30 minutes with the lid on and another 15-20 with the lid off. It should just fall right out of the pan when done. Let cool at least a little to get the best hard crust. Even really great the day after.
No Knead Bread Demonstration
The ingredients as I heard them from him:
3 c flour
1/4 tsp instant yeast
1 1/4 tsp salt
Mix together.
Add 1 1/2 c water and pull all together by hand until just barely mixed. Cover and let rise at room temp for at least 12 hours.
Take dough out and fold into round loaf type shapes with the seams on the bottom. I think the number of loaves would depend on the size of pans you use. You can cover with the wheat bran like he does or not, whatever, we're easy! Invert into dutch oven or pyrex that has a good lid and has been preheated. Oven should be at 500 degrees. He says the pans should be "blazin hot"! Bake 30 minutes with the lid on and another 15-20 with the lid off. It should just fall right out of the pan when done. Let cool at least a little to get the best hard crust. Even really great the day after.
Wednesday, January 14, 2009
One Crust Chicken Pot Pie
I got this recipe from the Five Star Recipes from Well-Known Latter-Day Saints cookbook. Credit goes to Roger and Melanie Hoffman. And to them I say thank you because this is delicious!
1/3 c butter
1/2 c Bisquick
1/3 c onion, chopped
1/4 tsp pepper
2 c chicken broth
2/3 c milk
2 c cooked chicken, cubed
1 10 oz. pkg frozen veggies (I personally like carrots, peas and corn the best in this.)
1 1/2 c Bisquick
3 tbs hot water
1 tbs butter, softened
Preheat oven to 425. Heat butter in a 2 quart saucepan over low heat until melted. Stir in 1/2 cup Bisquick, onion and pepper. Cook over low heat until bubbly. Sir in broth and milk. Heat to boiling, stirring constantly. Boil, stirring, for 1 minute. Stir in chicken and frozen vegatables; heat through. Keep warm over low heat.
In a separate bowl, combine remaining ingredients to form a dough ball. Roll dough our until it's large enough to fit casserol dish (such as a 9x13 pyrex). Place chicken mixture into casserol dish and cover with dough. Cut several slits on top to allow steam to escape while baking. (If there is space between the edges of the pan and the crust you wouldn't need to do this) Bake for 20-25 minutes, until crust is deep golden brown.
Note: For the chicken I use chicken breasts, sprinkled with lemon pepper seasoning, placed in a shallow baking dish, uncovered, and baked at 400 for 25 minutes or until juices run clear. (I think this is what makes all the difference and I even add a little lemon pepper seasoning to the sauce mixture!)
Serves 6-8
1/3 c butter
1/2 c Bisquick
1/3 c onion, chopped
1/4 tsp pepper
2 c chicken broth
2/3 c milk
2 c cooked chicken, cubed
1 10 oz. pkg frozen veggies (I personally like carrots, peas and corn the best in this.)
1 1/2 c Bisquick
3 tbs hot water
1 tbs butter, softened
Preheat oven to 425. Heat butter in a 2 quart saucepan over low heat until melted. Stir in 1/2 cup Bisquick, onion and pepper. Cook over low heat until bubbly. Sir in broth and milk. Heat to boiling, stirring constantly. Boil, stirring, for 1 minute. Stir in chicken and frozen vegatables; heat through. Keep warm over low heat.
In a separate bowl, combine remaining ingredients to form a dough ball. Roll dough our until it's large enough to fit casserol dish (such as a 9x13 pyrex). Place chicken mixture into casserol dish and cover with dough. Cut several slits on top to allow steam to escape while baking. (If there is space between the edges of the pan and the crust you wouldn't need to do this) Bake for 20-25 minutes, until crust is deep golden brown.
Note: For the chicken I use chicken breasts, sprinkled with lemon pepper seasoning, placed in a shallow baking dish, uncovered, and baked at 400 for 25 minutes or until juices run clear. (I think this is what makes all the difference and I even add a little lemon pepper seasoning to the sauce mixture!)
Serves 6-8
Christmas Salad
Dressing
1/2 small red onion
1 cup sugar
1 tsp salt
2 tsp dry mustard
3/4 cup oil
1/2 cup red wine vinegar
1 tbsp poppy seeds
Combine all ingredients, minus poppy seeds, in a blender until smooth. Add poppy seeds right at the end. Again, make a few hours in advance if not the night before. I think this recipe makes about a pint of dressing - much more than you need for one salad.
Salad
green leaf lettuce (this is just my favorite, feel free to use whatever lettuce you like!)
green onions
bacon
pears
apples
gorganzola cheese crumbles
pomegranate seeds if in season
You choose the amounts!
Combine lettuce and green onions in advance. Add the rest of the ingredients and coat with dressing right before serving.
(a little secret: Costco has containers of pomegranate seeds during their season! I think it is a little more pricey than buying the fruit and getting the seeds out yourself but well worth it I would say!)
1/2 small red onion
1 cup sugar
1 tsp salt
2 tsp dry mustard
3/4 cup oil
1/2 cup red wine vinegar
1 tbsp poppy seeds
Combine all ingredients, minus poppy seeds, in a blender until smooth. Add poppy seeds right at the end. Again, make a few hours in advance if not the night before. I think this recipe makes about a pint of dressing - much more than you need for one salad.
Salad
green leaf lettuce (this is just my favorite, feel free to use whatever lettuce you like!)
green onions
bacon
pears
apples
gorganzola cheese crumbles
pomegranate seeds if in season
You choose the amounts!
Combine lettuce and green onions in advance. Add the rest of the ingredients and coat with dressing right before serving.
(a little secret: Costco has containers of pomegranate seeds during their season! I think it is a little more pricey than buying the fruit and getting the seeds out yourself but well worth it I would say!)
Cranberry-Pear Tossed Salad
Dressing
1/3 cup apricot nectar
1/3 cup red wine vinegar
1/3 cup canola oil (or whatever oil you have!)
2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
Mix together all ingredients and let sit for a while before adding to salad.
**In a heavy skillet melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from heat.
Salad
Mixed salad greens
sugared walnuts
pears
dried cranberries
crumbled bleu cheese
Add ingredients to your hearts content! Toss with dressing right before serving.
Mandarin Almond Salad
Okay, here is the deal - Alison requested some salad recipes. So, after I post these you have to promise to still love me because I am not sure what else I am good for besides bringing salads to dinner! :)
Mandarin Almond Salad
Dressing
1/2 cup oil
1/4 cup sugar
1/4 cup cider vinegar
1/2 tsp salt
1/2 tsp mustard (I do the ground mustard seed)
1/8 cup fresh onion (I like yellow)
1/2 tbsp poppy seeds
Put all ingredients in a blender - except for the poppy seeds - and blend until smooth. Add poppy seeds at the end for a quick blending or they will get all chopped up! I like to make the dressing at least a couple of hours if not the night before I make the salad. This recipe will make way more dressing than you need but I have already halved it from the original recipe I was given!
Sugared Almonds
In small pan melt 1-2 tbsp butter with 2/3 tbsp sugar. Put almonds in and stir until golden brown over med-hi heat. Take off heat and keep stirring until clumpy and hard.
Salad
2 bunches green leaf lettuce
2-3 tbsp green onions
1/3 cup sugared almonds
1 can mandarin oranges.
(Really I just add as much of these things as I want!)
Tear up lettuce and add green onions first. If I can I like to let the two of those sit in the fridge for a while together. Nice and cozy! Right before serving add all ingredients together and coat lightly with dressing!
Mandarin Almond Salad
Dressing
1/2 cup oil
1/4 cup sugar
1/4 cup cider vinegar
1/2 tsp salt
1/2 tsp mustard (I do the ground mustard seed)
1/8 cup fresh onion (I like yellow)
1/2 tbsp poppy seeds
Put all ingredients in a blender - except for the poppy seeds - and blend until smooth. Add poppy seeds at the end for a quick blending or they will get all chopped up! I like to make the dressing at least a couple of hours if not the night before I make the salad. This recipe will make way more dressing than you need but I have already halved it from the original recipe I was given!
Sugared Almonds
In small pan melt 1-2 tbsp butter with 2/3 tbsp sugar. Put almonds in and stir until golden brown over med-hi heat. Take off heat and keep stirring until clumpy and hard.
Salad
2 bunches green leaf lettuce
2-3 tbsp green onions
1/3 cup sugared almonds
1 can mandarin oranges.
(Really I just add as much of these things as I want!)
Tear up lettuce and add green onions first. If I can I like to let the two of those sit in the fridge for a while together. Nice and cozy! Right before serving add all ingredients together and coat lightly with dressing!
Tuesday, December 16, 2008
A breakfast treat
Thought I would share something I love for breakfast during these wintertime, clementine producing months!
granola
vanilla yogurt
clementine wedges
So delicious!
granola
vanilla yogurt
clementine wedges
So delicious!
Thursday, December 11, 2008
Christmas Caramels
This is one of my very favorite things to make during the holidays. Though I would recommend waiting until kiddos are sleeping - candy can't be interrupted! (especially by potty training...not that I have EVER tried both in the same evening...crazy mother!)
Lion House Caramels
1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup light corn syrup
1 14 oz can sweetened condensed milk
dash of salt
Combine ingredients in heavy pan. I use a larger one because when the candy is boiling it gets big! Cook over medium heat, stirring constantly with wooden spoon until temperature reaches soft-ball state on candy thermometer ( 235° F–240° F). I wouldn't ever go longer than 15 minutes but it totally depends on your pan size and thickness. Pour into buttered 9 x13'' pan (this is one recipe where I really truly butter the pan and not just PAM spray - pretty thick too. Nothin' worse than caramels that won't come out!!! ). Cool, cut into squares (cut one row at a time with a pizza cutter and it makes it so much easier!), and wrap in wax paper and repeat after me "one in wax paper, one in my mouth. one in the paper, one in my mouth!" . Makes about 75 pieces.
Go here for great candy cooking instructions.
Lion House Caramels
1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup light corn syrup
1 14 oz can sweetened condensed milk
dash of salt
Combine ingredients in heavy pan. I use a larger one because when the candy is boiling it gets big! Cook over medium heat, stirring constantly with wooden spoon until temperature reaches soft-ball state on candy thermometer ( 235° F–240° F). I wouldn't ever go longer than 15 minutes but it totally depends on your pan size and thickness. Pour into buttered 9 x13'' pan (this is one recipe where I really truly butter the pan and not just PAM spray - pretty thick too. Nothin' worse than caramels that won't come out!!! ). Cool, cut into squares (cut one row at a time with a pizza cutter and it makes it so much easier!), and wrap in wax paper and repeat after me "one in wax paper, one in my mouth. one in the paper, one in my mouth!" . Makes about 75 pieces.
Go here for great candy cooking instructions.
Wednesday, November 12, 2008
my first go...
So lets try this posting thing out and see how it goes. You are witnessing history here ladies! Annalisa, you make me feel like my cooking skills are easy-bake oven style but I know you still love me right? So here was the menu for sunday dinner. An easy stand-by
Beef Stew
2-3 lbs stew meat
7 large potatoes, peeled, cut
7 carrots, peeled cut
3 cans golden mushroom soup
2 packets onion soup mix (did about 1 1/2 and it was fine)
1/2 cup water
Mix all together cover and cook at 275 for 5 hours. I put mine in a glass 9x13 pan with a cookie sheet underneath to catch a few drippings. Should feed 6-8 depending on appetite size!
Bread bowls (now all you bread experts should really be embarrassed for me!)
Thaw a frozen loaf of dough (do you have rhodes all over the country?) just enough to cut. Cut into thirds and round out a bit with your hands. Let them rise and cook as directions indicate. To serve, slice off very top and scoop out bread in the middle.
(Annalisa this is not the stew meat one you requested - that will come soon!)
Beef Stew
2-3 lbs stew meat
7 large potatoes, peeled, cut
7 carrots, peeled cut
3 cans golden mushroom soup
2 packets onion soup mix (did about 1 1/2 and it was fine)
1/2 cup water
Mix all together cover and cook at 275 for 5 hours. I put mine in a glass 9x13 pan with a cookie sheet underneath to catch a few drippings. Should feed 6-8 depending on appetite size!
Bread bowls (now all you bread experts should really be embarrassed for me!)
Thaw a frozen loaf of dough (do you have rhodes all over the country?) just enough to cut. Cut into thirds and round out a bit with your hands. Let them rise and cook as directions indicate. To serve, slice off very top and scoop out bread in the middle.
(Annalisa this is not the stew meat one you requested - that will come soon!)
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