Recipe: Monkey Bread

Warm little pieces of dough… covered in sugar and cinnamon… all stuck together with a buttery caramel sauce … just waiting for you to sneak in the kitchen and pull one of those pieces right off… after all… you just have to taste test the recipe… make sure it came out alright.... right???

Hmmm… mighty good… maybe just one more…. no one will notice… oh what the hell… I’ll just pull one off this other side.. to even things off a bit… hmmm… well…. I did have two off the other side….. so I’d better grab another… and well the bread does have four sides…. sound familiar?

Now who would have thought something called Monkey Bread would be so ooey and gooey and soooo irresistible… and addictive! … well I sure wouldn’t…. in fact … I play a game called Baking Life that has had Monkey Bread in the recipe list for quite some time and I never even wanted to make it in “pretend land”… then… I went over to the dark side and found out just what Monkey Bread is…

Ohhh… thank you… Pillsbury… like my hips needed another excuse not to get into my jeans…

TIPS

This recipe works with Pillsburry Grands Biscuits or the regular size little biscuits… 2 cans of the Grands or 3 cans of the little ones…. your choice.

Either Homestyle or Flaky Biscuits work… Homestyle will be easier to cut into quarters.. the dough of the Flaky ones wants to constantly separate… no big deal.. just a little added annoyance.

I did spray the Bundt pan with butter flavored cooking oil spray.. not sure it really is needed.. somehow I think the stick and a half of butter will take care of any possible sticking that might occur… but to be safe.. spray the pan.

I thought I was going to run out of the sugar and cinnamon mixture… so I made a bit more… didn’t need to… trust the recipe.

The original recipe had walnuts added in… pecans work better with brown sugar, cinnamon and caramel.. just sayin’.

Actually… nuts are really not needed… the bread is perfect without them.

Plan to make two… one will be gone in a flash.



Do not leave the bread unattended after taking it out of the oven.. for some odd reason it tends to disappear.

Better yet… you should not be left unattended with the bread in arm’s reach…



Put the fork down and back away from the bread… and no one gets hurt…






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Recipe: Monkey Bread

All you need:

3 cans of the little Pillsbury biscuits or 2 of the Grands
½ cup granulated sugar
1 teaspoon cinnamon
1 cup firmly packed brown sugar
¾ cup (1 ½ sticks)butter or margarine, melted
½ cup chopped nuts (pecans or walnuts) optional
½ cup raisins (optional)
Butter flavored cooking oil spray

All you have to do:

Preheat the oven to 350 degrees F.



Spray with cooking oil spray (or you can just lightly grease) a 12 cup Bundt pan.










Take all the biscuits out of the cans and separate the biscuits.








Cut each biscuit into fourths.







Put the sugar and cinnamon into a Zip loc and shake it to mix. Closing the bag first helps keep the mess down to a minimum.




Now dump the cut up biscuits into the sugar and cinnamon bag…. I did mine in batches…. Shake the bag to coat the dough…. again… closing the bag first helps …










Drop the cinnamon and sugar covered dough pieces into the prepared Bundt pan.






If you are adding the nuts and/or raisin in… sprinkle them in between layers.


I heat the butter in a large measuring cup in the microwave to melt. Add the brown sugar and stir until it until it becomes this fabulous tasting brown mixture




(of course I don’t know this sure since I would never taste melted butter with brown sugar)




Pour it over the dough in the Bundt pan.





















Bake for 28-32 minutes or until golden brown and no longer doughy in the center. I baked mine 32 minutes.





Cool in the pan 10 minutes (according to Pillsbury)… 5 minutes according to me… (I like the bottom still ooey and gooey so it oozes out over the top of the bread as it comes out of the pan.



Turn it out of the pan right onto a plate… and keep forks out of the vicinity of the bread… well.. actually it pulls apart easily with fingers too…








Make two so you might have one left for company…. or maybe not.

Recipe: Chicken Fried Rice

I thought I would post another popular Asian meal… Chicken Fried Rice….another dish to add to your Chinese New Year celebration.

This truly is quick and easy. Prep a few things ahead and this dish is prepared in minutes…. Yes … you read that right… minutes…. and so much better and cheaper than take-out. Better because you control the ingredients.

TIPS

You MUST prepare the rice ahead. It MUST be cold rice or it will be a sticky mess …. not at all like the Fried Rice you want. So make the rice the night before or make it in the morning and store it in the fridge until you come home that night and make supper.

I highly recommend that you salt the dish after you have added the soy sauce to taste… soy sauce adds quite a bit of sodium and you could end up over salting this dish if you add salt to taste before the soy sauce. At the very least add a minimum of salt to begin with.

The spice quantities are a base recipe… add more to your taste. Fried rice is actually quite bland to begin with … you add more garlic, ginger and soy sauce to your taste. We like garlic so I add a good deal more than listed below. Use the recipe as a guide.

I used two thin sliced chicken breasts, that I cut into small pieces… you can use thicker chicken breasts which are cheaper, but I do encourage you to cut the pieces as thin and small as possible… they will cook faster and spread more evenly throughout the dish.

Some people add some diced red pepper into this… if you do… you can add it toward the end of the onion and chicken sautéing … a little crunch is good.

Warren is not as much a fan of chopped green onion as I am.. so I added it to the top and sparsely… add as much as you like.

Instead of adding soy sauce to the dish.. some people add oyster sauce.. you can add either one.

The oil can be sesame oil or olive oil.. or a combination… sesame oil has a strong taste… so if you have never cooked with it before.. add it sparingly to begin with … and add olive oil when you need more oil… unless you are sure you will like the flavor of sesame oil.

I cook the egg in a small skillet and then add it to the dish.. some people slide the rice over and cook it in the same skillet… I like have room to keep stirring it as it cooks… it’s your choice how to handle it.

I listed the number of eggs as 2-3… for the picture you see … I used 2 eggs… if you like a lot of egg in your fried rice.. use 3…

I tried to cut back on some fat in the recipe.. as I mentioned… I cooked the eggs in another skillet… I used a non-stick skillet with a light spray of butter flavored cooking oil. If you have ever watched a Chinese cook in a take-out place.. you will remember they stir very quickly with a spatula constantly, constantly pulling and flipping and “chopping” the egg… the eggs will cook quickly and should be “chopped” with a spatula into small pieces.

As with the spices… the amount of chopped onion is a base amount… and one I used.. you certainly can add more if you prefer.

This will make about 4-6 servings, depending on what else you are serving.

Try this very quick and easy recipe..






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Recipe: Chicken Fried Rice

All you need:

2 cups uncooked rice (cooked and then allowed to get COLD)
1 medium onion, chopped
2 thin sliced chicken breasts, chopped and seasoned with garlic powder
2 green onions, chopped
3 tablespoons olive or sesame oil or a combination
2-3 eggs, beaten
Butter flavored cooking oil spray
2 tablespoons soy or oyster sauce (to taste)
Salt to taste
1 cup frozen carrots and peas, thawed
½ teaspoon garlic powder
¼ teaspoon ground ginger

All you have to do:

Make the rice according to package instructions. Allow rice to get COLD.

In a wok or large skillet, heat the oil over fairly high heat.

Add the chicken and stir to cook. When chicken is almost done (time will depend on the size of your pieces (if using thin sliced chicken breasts chopped… it should take about 3-5 minutes to cook it completely through)… add the chopped onion.

Cook until chicken is no longer pink.

Add the rice, carrots and peas and spices. Stir to evenly coat the rice with the oil. Add a drizzle of additional oil if necessary. Add the soy sauce and stir to evenly coat.

Meanwhile, spray butter flavored cooking oil in a separate small skillet. Heat the skillet over medium high heat. Add the beaten egg and cook (see tips). Make sure you have chopped it into small pieces.

Add the cooked egg pieces and green onion to the rice. Mix well.

Adjust seasonings to taste.

Celebrate the Year of the Dragon

It's Chinese New Year... and what better way to celebrate the Year of the Dragon than with food.

Don't do take out!

Why not try one of these recipes? They aren't difficult to make and are a delicious way to celebrate the New Year.

I hope you try one of these tasty recipes!









Baked Crab Rangoons












Beef and Broccoli Stir-Fry









Pineapple Chicken Stir-Fry

Recipe: Banana and Dulce de Leche Dessert Empanadas

The perfect combination of banana and rich caramel.. wrapped in a flaky crust… hmmm… so good. Empanadas can be either savory or sweet.. and this one is undoubtedly sweet. I had some Dulce de Leche in the fridge just screaming to be used.. and a rather large bunch of bananas .. and I thought why not stuff it in an empanada… nothing ventured nothing gained.

These Dessert Empanadas can be made to any size… I happened to make Mini Banana and Dulce de Leche Empanadas. These are easy to make using pre-made pie crust and either making the Dulce de Leche ahead or purchasing a commercially made jar of it.

TIPS

I prefer homemade Dulce de Leche.. it's easy.. although not terribly quick.. I just plan ahead and make it when I have time and sure it in the fridge until I need it for a recipe just like this.

The riper the banana.. the stronger the banana taste and the softer it is…
Quantities will vary depending on the size empanada you make… just leave a border around the edge … even if it leaks.. some of mine did.. they are still delicious!

I used a glass with a large opening for a pattern… you can make any size you like… simply make a pattern out of paper and use it by tracing your knife around it.

Brush the tops with an egg beaten with a dash of milk… it will give a lovely brown shine to your empanada.

Try making these tasty little treats… they can be made ahead.. a perfect addition to your Big Game party menu.






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Recipe: Banana and Dulce de Leche dessert Empanadas

All you need:

Bananas, finely sliced or chopped
Dulce de leche
Pie crust, homemade or store bought
Egg wash (1 egg beaten with a dash of milk)

All you have to do:

Preheat the oven to 375 degrees F.

Cut the pie crust into circles (you decide how big or small) … brush water around the edge making a small border.

Place a small mound of banana in the middle and some dulce de leche over it.

Bring one side over the other, gently pressing the filling out a bit but not past your “border” around the edge.

Pinch the ends closed.

Using a fork, gently score the edge.

Place on a baking sheet covered in non-stick foil or parchment paper.

Brush with the egg wash.

Bake at 375 degrees F. for about 20-25 minutes or until golden brown.

Cool on racks.

Recipe: Mini Grilled Reuben Sandwiches

With the “big game” fast approaching… thoughts about what to serve I have another fresh idea for game day food…. these Mini Reuben Sandwiches are just the ticket… they’re easy to assemble…. and quick to grill… if you have a panini maker… all the better!



Serve them with oven baked fries… side salads like coleslaw, macaroni salad and potato salad… don’t forget deli dill pickles… and you have a terrific little “game day buffet”. Be sure to serve them with that wonderful Russian Dressing! They will go well with other finger foods as well.

TIPS

Use “cocktail” sliced bread… you can find it by the deli section of the grocery store.

These can be assembled ahead.. and just grilled when you want to serve them.. they will grill quickly… so the cook doesn’t have to miss out on any of the game action.
I used Sargento Baby Swiss cheese… they are in squares… I cut each square into 4… they fit perfectly on the small bread… I used 2 slices per sandwich.

I folded each slice of corned beef in half and in half again… then cutting it to fit the bread… using the “scraps” on the next little sandwhich.

Make your own Russian Dressing… it’s quick and easy… once you’ve made it.. you’ll never go back to store bought again! Click the link to get my recipe.



I hope you try these tasty little sandwiches!






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Recipe: Mini Reuben Sandwiches

All you need:

Cocktail pumpernickel or rye bread
Sliced corned beef
Sauerkraut
Swiss cheese
Russian dressing
Softened butter or margarine

All you have to do:

Put the corned beef in foil and place on a baking dish and heat in a 300 degree oven for about 10 minutes until warm.

Put the sauerkraut in a microwaveable dish and heat on high about 4 minutes until warm.

Spread the margarine on 1 side of each slice of bread.

Flip it over and spread Russian dressing on the other side.

Layer corned beef… then a little sauerkraut … then 2 slices of Swiss cheese .. then put a piece of bread on top (Russian dressing side down).

Put the sandwiches (I did 4 at a time) on a hot Panini maker.. and put the lid down.. they should take only a minute or two until the bread is toasted and the cheese melts.

*If you don’t have a Panini maker… grill them on a hot grill pan. Use two spatulas to flip them over.

Place them on a platter and serve with additional Russian dressing.

Recipe: Russian Dressing

My Mother made Russian Dressing regularly…. Although her recipe differs slightly from the one I’ve been using in recent years.. the overall taste is very similar… I like my Russian Dressing with a little bite to it… and have added a bit of horseradish to my recipe as well as sour cream and a little pickle relish…. She always chopped hard-boiled egg into hers… I didn’t add it to this recipe.

This recipe is a slight variation to the famous Zingerman recipe… I used shallots instead of onion… I used sweet pickle relish instead of dill pickle… I used only a few drops of hot sauce and a splash of Worcestershire Sauce otherwise the recipe is pretty much the same as theirs.

TIPS

Most recipes use onion.. I use a shallot… I like the taste of shallots better.. they aren’t as strong in flavor as onions… you can use either.

I used horseradish sauce instead of straight horseradish… the sauce has a smoother flavor.. you can find it by the mustards or by the deli in the grocery store.

You can find chili sauce by the ketchup in the grocery store… I use Heinz brand.

I use Hellman’s Real Mayonnaise… I don’t recommend you use salad dressing.

I use curly parsley not Italian flat parsley for this.

This recipe is so easy and so good.. after tasting it.. you won’t buy it again.






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Recipe: Russian Dressing

All you need:

1 small shallot, finely chopped
¾ cup mayonnaise
¼ cup chili sauce
1 tablespoon pickle relish
1 tablespoon chopped fresh parsley
½ teaspoon dry mustard
A few drops of Tabasco
Splash of Worcestershire sauce
1 ½ teaspoons horseradish sauce
3 tablespoons sour cream
Splash of lemon juice
½ teaspoon sugar

All you have to do:

Mix all ingredients in a bowl.

Refrigerate until serving.

Recipe: Southern Corn and Crab Chowder

I received this fantastic chowder recipe and decided to post another warm and wonderful soup recipe today… after all… you simply cannot have too many great soup recipes… especially in the winter.

This recipe for Southern Corn and Crab Chowder is packed with flavor… it’s from the wife of a friend of Warren’s…. Lynne Brooks... A big thank you for sending me this recipe and picture… it combines two of my favorite things… corn and crab!

This soup is all things southern… bacon, corn, onions, cream, butter and spices…. before you put your cardiologist on speed dial…. It isn’t quite as bad for you as it sounds… I do use fat free half and half… but undoubtedly the real thing was used in the original recipe…. it’s up to you which to use.

TIPS

The original recipe as written uses 4 ears of fresh corn… you can use frozen corn to cut out some of the work but you do miss out on that extra flavor from the corn cobs simmered in the chicken broth and the scraped corn milk off the cob when you cut the corn off the cob…

As I mentioned earlier… you can use fat free half and half instead of regular half and half or heavy cream.

No substitute for that fabulous bacon flavor… leave it in… it’s yummy!

The author suggested a peeled cubed potato or two as an additional add-in… which he did for the soup in his picture. Cook them in the soup until they’re cooked.

Serve in bowls garnished with reserved bacon, a salad, and crusty bread.

So without further delay… here is one terrific soup recipe!






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Recipe: Southern Fried Corn and Crab Chowder

All you need:

4 ears fresh corn
1 quart chicken broth
6 slices thick cut bacon
2 tbsp. Butter
1 onion, chopped
1 shallot chopped
2 cloves garlic minced
1 tsp dried thyme leaves
1 tsp Old Bay seasoning
5 dashes Tabasco (or to taste)
2 tbsp flour
1 (8 oz.) container Phillips Special crab meat
1 cup half and half or heavy cream
¼ cup dry sherry
Salt and pepper to taste
1 or 2 potatoes, peeled and cubed (optional)

All you have to do:

Shuck corn & cut kernels from cob into a bowl. Scrape cobs (for milk and remaining corn) into bowl with kernels and reserve.

Heat chicken stock in a large saucepan & add cobs. Simmer for 10 minutes.

While cobs are simmering, preheat a large soup pot to medium heat, cut bacon into small pieces and fry in pot until crispy.

Remove bacon from pan (you can reserve bacon for topping finished soup, if desired).

Put butter into soup pot with bacon drippings and when melted, add onion, shallot, and garlic.

Saute until onions are opaque.

Add thyme, Old Bay and Tabasco.

Sprinkle reserved corn with flour & stir to coat.

Add corn mixture to soup pot with other ingredients & sauté for 4-5 minutes, or until flour browns.

Remove cobs from stock and add to soup pot, stirring until combined and thickened. Be sure to scrap bottom of pot to pick up any browned bits.

Add cream and sherry, stirring until heated through then reduce heat to a simmer.

Check seasonings and add salt & pepper to taste. Chowder is ready to serve now, but the longer you simmer it, the better it gets.

Recipe: Ham and Potato Soup

There is nothing like a great big bowl of soup on a cold winter’s night…. and Ham and Potato Soup is a deliciously satisfying one just perfect for that cold night.

This soup is made in under an hour and is a meal in itself. Served with warm biscuits right out of the oven…. a dinner made in heaven … for sure.

Most potato soups are made basically the same… however… I do a few things differently that.. in my opinion.. make a better soup. Most cook the potatoes in water … I use chicken broth or stock… I think it gives the “under flavor” more umphf.

I add the ham in the soup in large pieces to cook with the potatoes and other ingredients… when the potatoes have cooked to a soft consistency… I remove the ham and use an immersion blender to blend most of the potatoes… (leaving some potato cubes in the soup.. we like the soup a bit lumpy).

By blending the cooked potatoes the majority of the thickness comes from the cooked potatoes. I cut up the ham I removed and add it back into the pot after I’m done blending.

I add 2 tablespoons of butter for flavor…. a ½ cup fat free half and half for creaminess… ½ cup sour cream also for creaminess and taste… and I add spices… salt, pepper, paprika (I like Hungarian sweet paprika… but any will do) and a sprinkling of cayenne for a bit of zip…

TIPS

If you haven’t tried using fat free half and half in your cooking.. you should.. it adds creaminess and no fat … I’m hooked on it.

I highly recommend you choose a smoked ham for this soup… it will add more flavor than non-smoked ham.

Add the salt at the end… the ham will add salt to the soup and you don’t want to over salt it.

Quantities are really approximate.. use how ever much you need … just make sure when you have the peeled, cubed potatoes and ham in the pot you add enough chicken broth or stock to just cover it. The rest is really up to you.

I added a “sprinkling” of each spice… let it cook for a few minutes then tasted it.. and added more until I was happy with the flavor. Just be careful to only use a “sprinkling” of cayenne… it will develop more kick as it cooks in the soup.

Chopped green onion makes a great garnish.. adds a bit if flavor to it as well.

Keep warm and toasty with this great dinner idea!






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Recipe: Ham and Potato Soup

All you need:

5-6 large potatoes, peeled and cubed
1 large piece of ham
1 medium onion, finely chopped
2 celery stalks, finally chopped
About 32 oz chicken broth (enough to cover the potatoes)
Salt and pepper to taste
Cayenne pepper (sprinkling)
Paprika (sprinkling)
½ cup fat free half and half
2 tablespoons butter
½ cup sour cream
Chopped green onion for garnish

All you have to do:

Place the potatoes, ham (in large pieces), celery, and onion in a large soup pot.

Add the chicken broth to just cover the potatoes and other ingredients.

Bring to a simmer of medium high heat.

Cook until the potatoes are soft.

Remove the ham and blend the soup until fairly smooth with some lumps.

Add the butter and half and half… stir until completely mixed.

Cut the meat into small cubes and add it back into the soup.

Add spices and cook over low heat for about 10 minutes, stirring occasionally.

Adjust the seasoning to your taste.

Remove the pot from the heat and add the sour cream, mixing it well into the soup.

Serve in bowls and garnish with chopped green onion.

Recipe: Spaghetti with Zucchini Yellow Squash and Tomatoes

This fresh tasting pasta dish is so quick and easy to cook… a perfect weeknight meal… inexpensive too! This was a staple at our house for years… an easy dinner to get on the table quickly after a long commute home from work.

Thinly sliced zucchini and yellow squash with finely chopped garlic sautéed quickly in a little olive oil then a can of Hunts Diced Tomatoes … cooked together for about 5-10 minutes depending on how crisp you like your veggies… toss in cooked spaghetti and you’re done! Now how easy is that?

TIPS

Use a really sharp knife to slice the zucchini and yellow squash very thin…
I used a plain can of Hunts Petite Diced Tomatoes.. you can also use their regular diced tomatoes with Basil Garlic and Oregano for even more flavor.

You need to cook the spaghetti “al dente”… still a bit chewy… you will cook it for about 2 minutes in the skillet with the vegetables… so you don’t want it soft.

Serve this with garlic bread and a side salad… and you have yourself a wonderful meal!






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Recipe: Spaghetti with Zucchini Yellow Squash and Tomatoes

All you need:

½ pound spaghetti, cooked al dente
2 tablespoons olive oil
2 large garlic cloves, finely chopped
1 small zucchini, thinly sliced
1 yellow squash, thinly sliced
1 can Hunts Petite Diced Tomatoes
Grated Parmesan cheese(for the table)

All you have to do:

In a large skillet, heat the olive oil over medium high heat.

Add the garlic and stir to coat the garlic with the oil. Cook for about 2 minutes.

Add the sliced zucchini and yellow squash and toss to evenly coat them with the oil.

Put the lid on the skillet and cook for about 5 minutes, stirring once or twice.

Add the can of tomatoes and stir. Replace the lid and cook for about 3 minutes or until the squash is the desired doneness.

Add the cooked spaghetti and toss until everything is well mixed, cook about a minute or two to heat the spaghetti.

Serve immediately.

Recipe: Mini Loaded Potato Empanadas

Empanadas are great for snacking… parties… even meals… depending on what you fill them with and how big you make them.

So…. in case…. you’ve never had an empanada…. you’re really missing out. It’s a bread or pastry dough stuffed… and either baked or fried. I prefer baked… and I’ve made them using canned biscuit dough and pie crust… both work well… although for minis I prefer to use pie crust… I think they’re easier to fill…

These are perfect for watching the big game.. and can be prepared ahead and baked when needed. They go so well with other snack foods like buffalo wings! Definitely a party hit.

TIPS

You can use leftover mashed potatoes but I caution you… make sure that the potato mixture is stiff… if it’s too creamy.. the filling will run.

When cubing the potatoes before cooking, make sure your cubes are close in size, so they will cook evenly.

I use fat free half and half.

I used commercially made pie crust.. you can use homemade if you prefer.

Chop the bacon in a mini food processor for a really fine chop.

The potato mixture will make enough to fill 2 ½ inch rounds made out of 4 sheets of pie crust (about 30-35 empanadas.

A 2 ½ biscuit cutter works well… you can also use a glass.


After cutting out the round of pie crust… I used a rolling pin to roll it a bit thinner… and get it into a football shape. Put the filling in the on one half of the dough toward the middle and fold over the dough…. it should fit easily.





Definitely brush each with a mixture of 1 egg with 1 tablespoon milk beaten…. It will crisp up the dough and give it a nice golden brown look.






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Recipe: Mini Loaded Potato Empanadas

All you need:

3 large white or yellow potatoes, peeled and cubed
1 tablespoon butter
¼ cup half and half
2 strips of thick sliced smoked bacon, cooked and chopped
3 green onions (both green and white parts), finely chopped
1 cup finely shredded cheddar cheese
2 pkgs (2 pie crusts each) Pillsbury refrigerated pie crust (thawed per box instructions)
1 egg plus 1 tablespoon milk, beaten

All you need to do:

Place the cubed potatoes in a medium pot and cover with water.

Cook over medium high heat until tender. Drain and place in a large mixing bowl.


Add the butter and beat with the paddle attachment until well mashed.

Add the half and half and continue to beat at low speed.

Add the chopped bacon, green onions and cheddar cheese, beat until well mixed. Allow to cool for 10 minutes.

*Filling can be refrigerated at this point for later use.

Preheat the oven to 375 degrees F.

Line 2 baking sheets with non-stick foil or parchment paper and set aside.




Cut out rounds out of the pie dough.






Roll each round into a football shape.

Using a pastry brush… brush water around the edge of the dough (this will help seal the dough when you pinch it closed after filling).




Place a small lump of filling on half of the dough (toward the middle). I used a scant filled melon baller to drop the filling on each.









Fold over the dough and pinch the edges closed.









Gently score the edge with a fork.










Place on them on the non-stick foil covered baking sheets about 2 inches apart.









Lightly brush them with the beaten egg mixture.









Bake at 375 degrees for 15-17 minutes or until lightly browned.








Serve warm.

Recipe: Hamburger Stroganoff

We all love Stroganoff… and I often make it with ground beef. This recipe is quick and easy.. a great weeknight meal.

TIPS

Add the sour cream at the very end and with the skillet off the heat… you do not want to boil it with sour cream in the sauce.

We like it quite “saucy” so I used two cans of Cream of Mushroom soup… I wrote the recipe for one can since most people like to use 1 can.

You can use either the regular variety of Cream of Mushroom Soup or 98% Fat Free… I use the 98% Fat Free.

I keep containers of beef and chicken broth in the fridge when I know I will be using them… it comes in handy when I need to make dishes like this one.

I use Hungarian sweet paprika… you can use regular paprika if you don’t have the Hungarian one.

This is delicious over buttered noodles.






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Recipe: Hamburger Stroganoff

All you need:

1 pound lean ground beef
2 tablespoon olive oil
1 medium onion, finely chopped
1 pkg. (8 oz.) mushrooms, sliced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Hungarian sweet paprika
1 can Campbell’s Cream of Mushroom Soup (any variety)* see Tips
½ cup beef broth
¼ cup dry sherry
2 teaspoons Worcestershire sauce
1/4 cup sour cream plus more for the table
Salt and pepper to taste
Chopped fresh parsley for garnish

All you have to do:

Heat a large skillet over medium high heat.

Add the ground beef and sprinkle the garlic powder, onion powder and paprika over the meat.

Brown the ground beef in a large skillet, drain if necessary. Remove the cooked beef to a plate.

Add olive oil to the skillet.

Add the onions to the skillet and cook until soft.

Add the mushrooms and stir to coat the mushrooms with the oil in the pan.

Cook 5 minutes, then add the meat back into the skillet.

Add the cream of mushroom soup, beef broth, sherry and Worcestershire sauce, stir until evenly mixed.

Cook about 10 minutes until bubbly and sauce begins to thicken.

Add salt and pepper to taste.

Remove the skillet from the heat and stir in the sour cream.

Serve over hot buttered noodles … garnish with chopped parsley.

Recipe: Slow Cooker Rice Pudding

This recipe for Slow Cooker Rice Pudding is adapted slightly from the recipe from the folks at Betty Crocker. You will not believe just how easy it is to make… and while it won’t replace my original rice pudding recipe … it makes a darn good rice pudding and with no effort… perfect for busy days.

The Betty Crocker recipe is called Slow Cooker Caramel Rice Pudding…. after making it and then reading their reviews… I agree with the reviewers… it does not have a caramel taste… but it is very good nonetheless…. But if you want a caramel flavor in your rice pudding.. this recipe is not for you.

TIPS

Quite a few reviewers complained the rice pudding was dry.. again.. I agree.. we prefer a creamier rice pudding…. so I added more evaporated milk about half way through cooking.

A few reviewers also said the pudding was sticky… again .. I agree… less cooking time will help with that… and I think what rice you use will also affect the stickiness… a starchy rice will produce a sticky result.

I also upped the amount of vanilla… I think it needed it… otherwise the original recipe was a bit bland.

I ended up using about 3 ½ cups of cooked rice because it was what I had…. so I changed the recipe accordingly.

Instead of sprinkling the cinnamon only on top.. I mixed it in.. we like the taste of cinnamon throughout the pudding.

We like a sweet rice pudding so I added 1 tablespoon of sugar about half way through cooking (I did a taste test).

This is truly an excellent quick and easy rice pudding for when you simply don’t have the time to cook one and stand there stirring… it cooks itself!






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Recipe: Slow Cooker Rice Pudding

All you need:

3 ½ cups cooked rice
1 can sweetened condensed milk
2 cans evaporated milk
1 teaspoon cinnamon
2 teaspoons vanilla
1 tablespoon sugar (optional)

All you need to do:

Combine all ingredients (you can leave out the cinnamon at this point if you like and simply sprinkle it over the top later)in a slow cooker and set on low for 2 ½ - 3 hours … use the shorter time for a creamier consistency.