Hi all! Yes, it's time for another recipe. I think I am going to stick with the foods that warm you up. We may be looking at our first snow fall tomorrow so I need all the help I can get to stay warm! I hope you have enjoyed the other recipes I have shared. I am working on putting more here. Please feel free to share your favorite fall and winter foods, too! I love to try something new.
Beef n' Noodles (from my sister and I think from her mom in law)
1 round or sirloin steak (1 inch thick) cut into cubes
4 beef bouillon cubes
1 teaspoon garlic powder
4 cups water
1 teaspoon salt
1/2 teaspoon pepper
1 stick butter
1 package noodles
flour
Melt butter in kettle. Cut meat into cubes and roll in flour. Brown meat in butter. Add water and bouillon cubes. Let simmer on high. Water will thicken to make gravy. Turn to simmer and let simmer 1 hour longer. Cook noodles until tender. Pour beef mixture over noodles. You may need to add extra water if it gets too thick.
My kids love this recipe so that's what makes it one of my favorites. I hope you all enjoy it as well!!!
Monday, October 27, 2008
Friday, October 24, 2008
Childhood favorite
Here it is a cool frosty morning in New York and I am going through my recipe book once again. Days like there make me look harder for those recipes that always warm you up on the inside and help you get through your day. I pulled out one of my very favorites. Mom made this one a lot when we were kids and it brings back many great memories for me. My kids love this recipe although my youngest only eats the noodles with the sauce on it. Heaven forbid anyone eats the meat in it or the mushrooms! Here it is- enjoy!!!
Beef Stroganoff
1 pound beef tenderloin or sirloin
2 tablespoons margarine
1/2 lb. mushrooms (canned or fresh)
1 medium onion, minced
2 beef bouillon cubes
2 tablespoons ketchup
1 small clove garlic, minced
1 teaspoon salt
3 tablespoon flour (I actually prefer to use cornstarch- I think it tastes better in this recipe)
1 cup sour cream
Hot cooked noodles
Cut eat into 1 inch strips. Melt butter and add mushrooms and onion until tender. Add meat and cook until done (15-20 mins.). Save 1/3 broth, stirring in remaining broth, ketchup,garlic and salt. Simmer 15 mins. Blend broth and flour (or cornstarch) and add to the pan. Heat until boiling, stirring constantly. Stir in sour cream. Once heated serve over hot cooked noodles.
Happy Fall everyone!!!
Beef Stroganoff
1 pound beef tenderloin or sirloin
2 tablespoons margarine
1/2 lb. mushrooms (canned or fresh)
1 medium onion, minced
2 beef bouillon cubes
2 tablespoons ketchup
1 small clove garlic, minced
1 teaspoon salt
3 tablespoon flour (I actually prefer to use cornstarch- I think it tastes better in this recipe)
1 cup sour cream
Hot cooked noodles
Cut eat into 1 inch strips. Melt butter and add mushrooms and onion until tender. Add meat and cook until done (15-20 mins.). Save 1/3 broth, stirring in remaining broth, ketchup,garlic and salt. Simmer 15 mins. Blend broth and flour (or cornstarch) and add to the pan. Heat until boiling, stirring constantly. Stir in sour cream. Once heated serve over hot cooked noodles.
Happy Fall everyone!!!
Monday, October 20, 2008
A great dinner to warm you up in the fall
I was going through my recipe book again the other day looking for a recipe that will warm you up on a cool fall evening. There are so many things that I love to cook this time of the year so I will try and make a point to share all of them with you. The hardest part about cooking in my house is trying to find something that everyone will eat. My husband will eat just about everything and anything I cook but my youngest can be very picky! This recipe has something in it for everyone so I hope you will enjoy it as much as we do!!!
Beef Stew
1lb. stew beef, cut into 1 inch cubes
1tbsp. vegetable oil
3 cups hot water
1/2 tsp. salt
1/8 tsp. pepper
4-6 carrots cut into pieces
2 stalks celery, diced
4-6 potatoes, cut into 1in. pieces
1/2 onion, chopped
1- 28 oz. can whole tomatoes, cut up
2 tbsp. cornstarch + 2 tbsp. water
parsley to taste
Cook and stir beef in oil in pan for about 15 minutes or until browned. Add 3 cups hot water, salt and pepper. Heat to boiling. Reduce heat, cover and simmer 1 1/2-2 hours or until beef is tender. Stir in vegetables, 1/2 tsp. slat/ Cover and simmer for about 30 minutes or until vegetables are tender. Bring to a boil and stir in cornstarch and water to thicken.
I like to serve this with warm crescent rolls. Everyone in my house loves them and they are great for mopping up all the leftover juice off your plate! I am going to share my mom's applesauce recipe next because I think it goes great with beef stew. This time of year you can never have too many apple recipes so feel free to share some!
Mimi's Applesauce
6 large apples, peeled and sliced thin ( I like to use 20 ounce apples)
1/8 tsp. butter
sugar and cinnamon to taste- all depends on how sweet the apples are and how sweet you like your applesauce
water
Put enough water in the pan to cover the bottom and add a dash of salt. Add the apples, cinnamon and sugar. Cook on medium low. keep stirring and mashing apples until you have the consistency that you want. Some of us prefer chunky applesauce and others don't. Add water, cinnamon and sugar as needed. Make sure that the bottom of the pan does not get dry. I keep tasting it as I go along. Sometimes I need a lot of sugar and other times I don't.
Have a great fall everyone. I hope you enjoy my recipes!!!! :)
Beef Stew
1lb. stew beef, cut into 1 inch cubes
1tbsp. vegetable oil
3 cups hot water
1/2 tsp. salt
1/8 tsp. pepper
4-6 carrots cut into pieces
2 stalks celery, diced
4-6 potatoes, cut into 1in. pieces
1/2 onion, chopped
1- 28 oz. can whole tomatoes, cut up
2 tbsp. cornstarch + 2 tbsp. water
parsley to taste
Cook and stir beef in oil in pan for about 15 minutes or until browned. Add 3 cups hot water, salt and pepper. Heat to boiling. Reduce heat, cover and simmer 1 1/2-2 hours or until beef is tender. Stir in vegetables, 1/2 tsp. slat/ Cover and simmer for about 30 minutes or until vegetables are tender. Bring to a boil and stir in cornstarch and water to thicken.
I like to serve this with warm crescent rolls. Everyone in my house loves them and they are great for mopping up all the leftover juice off your plate! I am going to share my mom's applesauce recipe next because I think it goes great with beef stew. This time of year you can never have too many apple recipes so feel free to share some!
Mimi's Applesauce
6 large apples, peeled and sliced thin ( I like to use 20 ounce apples)
1/8 tsp. butter
sugar and cinnamon to taste- all depends on how sweet the apples are and how sweet you like your applesauce
water
Put enough water in the pan to cover the bottom and add a dash of salt. Add the apples, cinnamon and sugar. Cook on medium low. keep stirring and mashing apples until you have the consistency that you want. Some of us prefer chunky applesauce and others don't. Add water, cinnamon and sugar as needed. Make sure that the bottom of the pan does not get dry. I keep tasting it as I go along. Sometimes I need a lot of sugar and other times I don't.
Have a great fall everyone. I hope you enjoy my recipes!!!! :)
Monday, October 13, 2008
Great meal for dinner and so easy to make!
Hi everyone! Time to add another recipe. I have had this one since high school and it has always been one of my favorites. It is so easy to make. My 9 year old daughter loves this recipe as does my husband. Now getting my 5 year old to eat it is another thing. All she wants are the noodles. I guess we all have to have one child that is fussy don't we? Anyhow, I love this recipe and I have made it many times. I tweak things my own way to make it taste how I want. I love garlic so I tend to go overboard with it. This is one of those meals that you can change to your own taste. I hope you like it as much as I do!
Lemon Clam Sauce for Linguine (serves 6)
1/2 cup butter or margarine
3 tablespoons olive oil
1/4 cup small onion, finely chopped
2 cloves of garlic, crushed ( I use garlic salt when I don't have fresh garlic- the more the merrier!)
2- 6oz. cans of chopped clams, reserve the liquid
3 tablespoons lemon juice
1 cup Parmesan cheese (opt.)
1 tablespoon parsley
1 1/2 lbs. linguine, cooked according to package directions
1/4 bay leaf (opt.)
Heat 3 tablespoons of margarine and the olive oil in a saucepan. Saute onion and garlic until tender but not brown. Add the reserved clam liquid, lemon juice, parsley and bay leaf. Add salt and pepper to taste. Simmer until liquid is reduced to 1 cup. Remove the bay leaf. ( I don't use the bay leaf and it tastes great). Stir in the clams and cooked until heated thoroughly. Add the remaining butter. Stir until melted. Pour the sauce over the hot linguine. Sprinkle with Parmesan cheese if desired. Enjoy!!
Lemon Clam Sauce for Linguine (serves 6)
1/2 cup butter or margarine
3 tablespoons olive oil
1/4 cup small onion, finely chopped
2 cloves of garlic, crushed ( I use garlic salt when I don't have fresh garlic- the more the merrier!)
2- 6oz. cans of chopped clams, reserve the liquid
3 tablespoons lemon juice
1 cup Parmesan cheese (opt.)
1 tablespoon parsley
1 1/2 lbs. linguine, cooked according to package directions
1/4 bay leaf (opt.)
Heat 3 tablespoons of margarine and the olive oil in a saucepan. Saute onion and garlic until tender but not brown. Add the reserved clam liquid, lemon juice, parsley and bay leaf. Add salt and pepper to taste. Simmer until liquid is reduced to 1 cup. Remove the bay leaf. ( I don't use the bay leaf and it tastes great). Stir in the clams and cooked until heated thoroughly. Add the remaining butter. Stir until melted. Pour the sauce over the hot linguine. Sprinkle with Parmesan cheese if desired. Enjoy!!
Friday, October 3, 2008
Another Great Recipe
I am still waiting for my first visitor so I thought I would add another recipe to the site. I have been going
through all my recipe books. It takes a lot of effort because they seem to be all over the place! Who has the time to keep them organized? With 2 kids who are very busy and a husband who is always on the go it's the last thing I worry about. I am hoping to change that because it certainly would make it easier to share them with all of you. I am new at this so please be patient with me! Maybe we can grow together. My family history is very important to me and it's something that I want to preserve for my kids and their kids.
Before I share my latest recipe I thought I might tell you a little more about my family. I have two wonderful little girls named Amanda and Kaylee. Amanda is 9 and she is my Einstein. She is scary smart and I have no idea where that comes from! Kaylee is 5 and she's my 'free spirit'. She is very easy going and always happy. My girls get along great (most of the time!). Needless to say we have had our share of adventures! Maybe this site could be used to share family stories as well- if anyone out there is interested! I love to hear funny stories about kids- especially now that mine are getting older and are gone to school all day. I would love to hear all the funny little things they do or the funny ways that they say things- I miss that so much! So enough of my chatter- here is another recipe! Feel free to share!
Aunt Nikki's Peanut Butter Cookies
1 cup shortening
1 cup peanut butter (sometimes I add a little more!!!)
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350. In a bowl mix shortening and peanut butter. Add sugar and brown sugar; still until well mixed. Add eggs and vanilla. In a medium mixing bowl combine flour, baking soda and salt. Stir into peanut butter mixture. Place cookies on an ungreased cookie sheet- press down lightly with a fork. Bake approximately 10 minutes or until light brown on the edges. Let cool for 1 minute and enjoy!
through all my recipe books. It takes a lot of effort because they seem to be all over the place! Who has the time to keep them organized? With 2 kids who are very busy and a husband who is always on the go it's the last thing I worry about. I am hoping to change that because it certainly would make it easier to share them with all of you. I am new at this so please be patient with me! Maybe we can grow together. My family history is very important to me and it's something that I want to preserve for my kids and their kids.
Before I share my latest recipe I thought I might tell you a little more about my family. I have two wonderful little girls named Amanda and Kaylee. Amanda is 9 and she is my Einstein. She is scary smart and I have no idea where that comes from! Kaylee is 5 and she's my 'free spirit'. She is very easy going and always happy. My girls get along great (most of the time!). Needless to say we have had our share of adventures! Maybe this site could be used to share family stories as well- if anyone out there is interested! I love to hear funny stories about kids- especially now that mine are getting older and are gone to school all day. I would love to hear all the funny little things they do or the funny ways that they say things- I miss that so much! So enough of my chatter- here is another recipe! Feel free to share!
Aunt Nikki's Peanut Butter Cookies
1 cup shortening
1 cup peanut butter (sometimes I add a little more!!!)
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350. In a bowl mix shortening and peanut butter. Add sugar and brown sugar; still until well mixed. Add eggs and vanilla. In a medium mixing bowl combine flour, baking soda and salt. Stir into peanut butter mixture. Place cookies on an ungreased cookie sheet- press down lightly with a fork. Bake approximately 10 minutes or until light brown on the edges. Let cool for 1 minute and enjoy!
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