round steak casserole
Round Steak Casserole
Servings: 6
1 (2 pound) round steak, cut 1/2 Inch thick
Garlic salt
Salt
Pepper
1 onion, thinly sliced
3 to 4 potatoes, peeled and quartered (optional)
1 1/2 cups beef broth
1 can green beans, drained
1 can tomato soup
1 can tomatoes
Season round steak lightly with garlic salt, salt, and pepper. Cut into serving pieces and place in crockpot with sliced onion which has been separated into rings. Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and cook on LOW for 8 hours. Remove cover during last half-hour if there is too much liquid.
Sincere diplomacy is no more possible than dry water or wooden iron. — Josef Stalin
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Cookout Chili
1 lb Beef chuck,hamburger grind 1 Bell pepper(s) 4 Chiles,green,fresh whole 1 Jalapeno pepper,pickled 2 Scallions,coarsely chopped 1 cn Tomato sauce(16oz ea) 1/2 t Oregano,dried,pref. Mexican 1/2 t Cumin,ground 1 t Red chile,hot,ground 1 t Chile caribe 1 cn Kidney beans(16oz ea) 1. Form the meat into three or four hamburger patties. 2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool. 3. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers. 4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.
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Ford used to have a better idea now they don have a clue. — Steve Kravitz
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stuffed cinnamon pecan french toast
Stuffed Cinnamon-Pecan French Toast
8 ounces cream cheese, softened
1/2 cup chopped pecans
4 tablespoons apple butter
8 slices cinnamon-raisin swirl bread
1/4 cup granulated sugar
1 cup half-and-half or whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter, melted
Extra butter to grease baking sheet
Confectioners sugar
Warm maple syrup
Combine cream cheese, pecans and apple butter. Spread evenly on one side of each slice of bread. Put bread slices together, cream cheese side to cream cheese side, to form a sandwich.
Beat together eggs and sugar. Beat in half-and-half, vanilla extract and salt. Pour into a 13 x 9-inch baking dish. Place sandwiches into egg mixture and turn over several times. Cover with plastic wrap and refrigerate for two hours or overnight.
Preheat oven to 400 degrees F. Butter a baking sheet.
Using a large spatula, lift the sandwiches onto the prepared baking sheet. Discard remaining egg mixture. Brush 1 tablespoon melted butter over the sandwiches. Bake 10 minutes. Turn, brush with remaining butter and bake 8 to 10 minutes more until bread is puffed and golden brown. Sprinkle with confectioners sugar.
Serve with warm maple syrup.
Serves 4.
Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world. — Albert Einstein
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Tea Smoothie- with Lady Dawnya
March 6, 2010, 7:42 pm
Filed under:
Howto | Tags:
teaPosted by : DawnyaAnn
Simple tea smoothie recipe made by Lady Dawnya of TeaEvents.com
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Pomegranate Ariel
1 1/2 c Pomegranate berries 1/2 c Currants 3/4 c Slivered almonds 1 md Ripe papaya, peel & seeds – removed 2 md Oranges, juiced -=OR=- 1/2 c Orange juice 6 Dates 6 Lemon slices 12 Spearmint leaves Mix berries, currants & almond slivers together. Divide into 6 portions, putting each portion into a glass goblet. Cut the papaya into chunks & place in a blender. Blend with the orange juice at medium speed, until smooth. Pour equal amounts over the 6 portions of pomegranate mixture. Top each goblet with a date, a lemon slice & 2 spearmint leaves. Serve immediately. Covered & stored in the refrigerator, this dessert will keep 3 to 5 days.
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Learning without thought is labor lost thought without learning is perilous. — Confucius
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Bean Patties with Tomato Relish
Bean Patties with Tomato Relish
A vegetarian alternative to sausage patties for breakfast.
1 (15 ounce) can kidney beans, rinsed and drained
1 medium tomato, finely chopped
1 small onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
3 tablespoons cornmeal
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Salt and freshly-ground pepper, to taste
1 recipe Tomato Relish
Mash the beans with a fork, and mix in the vegetables, cornmeal, and seasonings. Form into 4 to 6 patties. Fry in a lightly oiled skillet over moderate heat until lightly browned on both sides. Serve with tomato relish. Serves 3 to 4.
Tomato Relish
2 medium tomatoes, chopped
1 tablespoon finely chopped celery leaves
1 tablespoon finely chopped fresh basil
or 1 teaspoon dried basil
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon granulated sugar, or more to taste
Salt and freshly-ground pepper, to taste
Combine all ingredients in a bowl and stir to combine. Serve chilled.
Makes about 1 cup.
Simplicity is the ultimate sophistication. — Leonardo DaVinci
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Minute Rice Tuna Casseroles
1 cn Cream of celery soup 1 1/3 c Minute rice 2 cn Tuna, drained, flaked 7 oz 2 c Carrots, diced, cooked 2 1/2 tb Grated onion 1/2 tb Parsley flakes Combine rice, soup, vegetables, seasonings, meat and salt and pepper to taste in 2 quart casserole. Stir in 1 1/2 cups boiling water. Cover and bake at 400F for 15 min. Variation: Tomato soup, 1 1/2 c cooked green beans, 3 tb onion, 2 tb sliced stuffed olives Source: undated Minute Rice package Shared by Elizabeth Rodier Sept 93
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Hot Tamale Pie
1 tb Olive oil 1 md Onion — finely chopped 1 md Yellow, red or green bell -pepper — seeded and finely -chopped 2 Garlic cloves — minced 1 cn Unsweetend tomato sauce (16 -oz) 1 cn Pinto beans — rinsed and -drained (16 oz) 1 Ear corn — kernels cut off -cob, OR 3/4 c Frozen corn — thawed 1 t Chili powder 1 t Ground cumin 1/2 ts Fine sea salt pn Cayenne pepper 3 c — water 1 c Yellow stone-ground cornmeal 1 tb Freshly squeezed lemon juice 1 t Dijon mustard 1/2 ts Fine sea salt Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish. Preheat the oven to 350 degrees. Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 4 to 5 minutes. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving. From DEEANNEs recipe files
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There is nothing so easy to learn as experience and nothing so hard to apply. — Josh Billings
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cherry cream coffee cake
Cherry Cream Coffee Cake
Posted by Cookin Dad at recipegoldmine.com 1/26/2002 7:52 am
Source: Posted by Pat in Ind on Cook
Chat
I tried this for a SECOND (see story below) time quite a while ago, but have not had time to post the write-up until fairly recently. This was excellent and very different than any coffee cake I have ever had. I only made one change: I added about 1 1/2 teaspoon grated orange rind to the cherry pie filling before baking. Many thanks for a delicious recipe.
Regards, Cookin Dad
P.S. The first time I baked this, my oven went on the blink (for the umpteenth time), so the cake was only half-baked (I was so frustrated - wanted to take a sledgehammer to my oven)! I decided to call it breakfast pudding cake and both kids, including myself, loved it. And the funniest thing is that my daughter didn even know what the original cake texture was supposed to be like. Thats the great thing about kids; if it tastes good, no questions will be asked (LOL).
Fortunately, I recently found a hole-in-the-wall shop here in Taiwan that stocks my American oven part that has been IMPOSSIBLE to find. Past repairmen have always been successful in getting the oven working again, but it was always prone to frequent breakdowns. I was pleasantly surprised because I thought Id have to bring it back from the states next time I return for a visit (LOL). Anyhow, my oven now works like new.
3/4 cup butter or margarine, softened,
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can cherry pie filling
Cream butter and sugar. Add eggs and extract. Mix to blend.
Sift dry ingredients. Add to above mixture alternately with sour cream until well blended. Spoon 1/2 of batter into a greased and floured 12-inch tube pan. Spread cherries evenly over batter. Top with remaining batter. Bake 1 hour (or until done) at 350 degrees F. Cool 5 minutes, and transfer to plate.
Top with glaze and slivered almonds. To make the glaze, mix 3/4 cups powdered sugar with 1 tablespoon almond extract and 1 tablespoon water.
It is the dull man who is always sure, and the sure man who is always dull. — H.L. Mencken
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stuffed artichokes
Stuffed Artichokes
4 artichokes
2 cups bread crumbs
2 cloves pressed garlic
1/2 cup Romano cheese, grated
Salt and pepper
Olive oil
Wash and trim artichokes; turn upside down on paper towel to drain. Mix bread crumbs, garlic and cheese together. Separate leaves just enough to fill with mixture. Salt and pepper artichokes; spoon mixture between leaves. Drizzle olive oil generously over the stuffing. Place in a heavy pot, standing upright, with a small amount of water. Cover and steam until leaves pull off easily, about 45 minutes.
A chess genius is a human being who focuses vast, little-understood mental gifts and labors on an ultimately trivial human enterprise. — George Steiner
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