That is a blast from the past; I look forward to reading about how it turned out.Simple Beef Stroganoff- Will report back:
Simple Beef Stroganoff
This easy beef stroganoff recipe with ground beef is made rich and creamy with sour cream and mushroom soup and ready to serve in under 30 minutes.www.allrecipes.com
Delicious! And easy to make.
I updated the post with the recipe so not dependent on the link.
www.livewellbakeoften.com
I was looking at this recipe today and recognized, hands down the superiority of English measeurment when it comes to cooking,Classic No Bake Chocolate Cookies
I could not find the family recipe, but this seems to match it.Classic No-Bake Cookies
These Classic No-Bake Cookies are loaded with peanut butter, oats, and cocoa powder, and perfect for an easy dessert or treat!
Fast and easy to make.
Ingredients
Instructions
- 1/2 cup (115 grams) butter (sliced into pieces)
- 2 cups (400 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1/2 cup (125 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) quick-cooking oats
- Gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside. ( I only needed one sheet, maybe my cookies are larger.)
- Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
- Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 1.5 tablespoon cookie scoop). Allow to cool for 20 to 30 minutes, serve, and enjoy!
News flash- I had actually forgotten, but we used to make this with turnips instead of potatoes, made some yesterday with turnips and green beans and the difference in taste is subtle but, the turnips actually absorb the flavor of the stew, while the potatoes don’t And imo, it tastes better. 🥳Do you have a good stew recipe?
Basic Beef Stew
Peel, slice and dice the onion. Wash and cut up the potatoes.
- 1 package of stew meat (cubed).
- 1 large onion.
- 3 large, or 7-8 small potatoes (An excellent possibly better substitute: turnips)
- 1 package of frozen corn (not on the cob).
- 1 package of frozen carrots.
- 3 cans of beef broth.
- White flour
- Vegetable oil (I used olive oil)
Pour some flour in a bowl, then dump in the cubed beef and mix to coat each piece of beef. Brown this beef in a skillet with oil. You can be liberal with the flour because this will add body to the stew liquid.
Dump all of the ingredients in a pot or a slow cooker. I prefer the latter, preparing it in the morning, and setting it to 6-8 hours and let it go for a tasty stew. If you cook it in a pot on low-med heat, you have to keep an eye on the liquid level and I assume this would be for a couple of hours.
Usually, I add some sprinkles of hot sauce to a bowl of the final product to excite it a little.
Next time, I’m going to try this recipe which includes, red wine, red wine vinegar, and bay leaves: https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew
www.the-girl-who-ate-everything.com
That sounds delicious.Lasagna Soup
-Very good, easy to make. I used ground turkey and chicken broth.Easy Lasagna Soup Recipe (+VIDEO) - The Girl Who Ate Everything
This easy Lasagna Soup recipe is one of my favorite soups! Imagine a soup with beef, garlic, onion, and tomato sauce with lasagna noodles!
Ingredients
- 1 pound lean ground beef, (Italian sausage can be used, or substitute chicken and chicken broth for the beef and beef broth.)
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1/4 cup tomato paste
- 4 cups (32 ounces) low sodium beef broth (chicken broth can be substituted)
- 2 teaspoons Italian seasoning
- 6 uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
CHEESE TOPPING:
INSTRUCTIONS
- 8 ounces 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.
- Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.
- For the Cheese Topping: In a small bowl, mixture together the ricotta, Parmesan, and salt.
- To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired. To eat, stir in cheese mixtures and enjoy! Store leftovers in an airtight container in the fridge.
NOTES
You can use any small shaped pasta in place of the lasagna noodles just use about 2 1/2 cups. The lasagna noodles really give it that authentic texture.
Also, if you are making ahead of time it would be a good idea to boil the lasagna noodles separately and then add them before eating. The lasagna noodles really soak up the liquid if they sit in the soup for a while. You can add some beef broth if you need to thin it out.