As it has been snowy and chilly here in the Triangle this week, I was reminded of a childhood cold weather favorite--my mom's Stroganoff.
I gave my mom a call today and asked her to dictate her sirloin stroganoff recipe, as I couldn't find it in my very thick recipe file.
The nutmeg at the end is really just for color/garnish, but some folks like it if you put the nutmeg on the table and let them add to taste.
My mom thinks the nutmeg is a rather critical part of the flavor; experiment as you will. I expect she's probably right, as I could eat this dish every night and not complain. I know better than to question mom.
To make this recipe extra rib-sticking, serve it over egg noodles, farfalle, or another favorite pasta.
As daylight savings arrives again this weekend, I figured I needed to post this one under the proverbial wire. As always, please enjoy and share with my compliments!
1-1½ pounds of sirloin, cut in thin strips (the size you see in Chinese pepper steak)
1 tablespoon flour
½ teaspoon salt (kosher's always better)
2 tablespoons butter
3-4 oz. (whatever the standard size is) can mushrooms (stems and pieces)
½ cup chopped onion
1 clove garlic (Go for the gusto and add more to taste!)
2 tablespoons butter (again)
3 tablespoons flour (again)
1 tablespoon tomato paste (I really recommend the tube stuff to avoid waste)
1 10½ oz can beef broth (Campbell’s is the usual suspect, but in my opinion, going with a higher quality product on a seemingly minor ingredient like this makes a good recipe great, and it doesn't break the bank)
1 cup sour cream (I always recommend whole over lite)
2 tablespoons dry white wine (optional; not cooking wine; as Emeril says, don't put wine you wouldn't drink in your recipes, because you'll taste the difference)
Sauté onions, garlic, and mushrooms. Remove onion, garlic and mushrooms and set aside.
Coat beef strips with flour and salt. Brown the beef strips in the same skillet as above with the 1st 2 tablespoons of butter. Take a gander and decide if you need to add another tablespoon of butter if it appears short after the sauté.
Remove the beef. Add the 2nd 2 tablespoons of butter and blend in 3 tablespoons of flour and the tomato paste. When you add the flour, butter and tomato paste, stir to create a gravy base; well mixed. Stir in the beef broth, and keep stirring until smooth. Cook and stir over medium heat until thick and bubbly.
Return the beef to the skillet. Add the onions, garlic and mushrooms sautéed earlier. Stir in sour cream and white wine if using. Cook slowly until heated; do not boil.
Sprinkle nutmeg on top for a bit of color and twang if desired and serve.
04 March 2009
17 December 2008
Garlic White Lasagna
This has been a hit at several gatherings where we have had an oven to heat it. As it is a good cold-weather dish, I thought the holidays would be a good time to post the recipe. Enjoy!
1.5 pounds hot Italian sausage
4 large cloves garlic, chopped
1 medium onion, chopped
1 (12-ounce) jar roasted red pepper, drained and chopped
1/2 cup chardonnay white wine
1 (10-ounce) package frozen chopped spinach
1 (15-ounce) package ricotta cheese
1/2 TSP salt
1/2 TSP pepper
1 large egg, lightly beaten
2 (17-ounce) jars creamy alfredo sauce
12 lasagna noodles, uncooked
2 (6-ounce) packages sliced mozzarella cheese
1 cup grated or finely shredded refrigerated parmesan cheese
Remove and discard sausage casings if applicable. Brown sausage in a large skillet over medium heat using a wooden spoon to crumble sausage as it cooks.
Drain sausage, reserving 1 TBSP drippings in skillet. Cook garlic and onion in reserved drippings on medium-high heat until onion is tender. Stir in sausage, chopped red pepper and wine. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes or until most of the liquid has evaporated.
Meanwhile, cook spinach according to package directions; drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese, and next 3 ingredients; stir well.
Spread 1 cup alfredo sauce in a greased 13" x 9" x 2" baking dish. Top with 4 uncooked noodles. Top with half slices mozzarella over sausage mixture. Repeat layers, using 1 cup sauce, 4 noodles, remaining spinach mixture, and remaining sausage mixture.
Top with remaining 4 noodles and mozzarella slices. Spread remaining alfredo sauce over mozzarella cheese. Sprinkle with parmesan cheese. If desired, cover and chill overnight.
Let stand at room temperature 30 minutes before baking.
Cover and bake at 350 degrees for 1 hour, uncovering during last 15 minutes of baking.
Let stand 15 minutes before serving.
Yield: 8 servings
1.5 pounds hot Italian sausage
4 large cloves garlic, chopped
1 medium onion, chopped
1 (12-ounce) jar roasted red pepper, drained and chopped
1/2 cup chardonnay white wine
1 (10-ounce) package frozen chopped spinach
1 (15-ounce) package ricotta cheese
1/2 TSP salt
1/2 TSP pepper
1 large egg, lightly beaten
2 (17-ounce) jars creamy alfredo sauce
12 lasagna noodles, uncooked
2 (6-ounce) packages sliced mozzarella cheese
1 cup grated or finely shredded refrigerated parmesan cheese
Remove and discard sausage casings if applicable. Brown sausage in a large skillet over medium heat using a wooden spoon to crumble sausage as it cooks.
Drain sausage, reserving 1 TBSP drippings in skillet. Cook garlic and onion in reserved drippings on medium-high heat until onion is tender. Stir in sausage, chopped red pepper and wine. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes or until most of the liquid has evaporated.
Meanwhile, cook spinach according to package directions; drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese, and next 3 ingredients; stir well.
Spread 1 cup alfredo sauce in a greased 13" x 9" x 2" baking dish. Top with 4 uncooked noodles. Top with half slices mozzarella over sausage mixture. Repeat layers, using 1 cup sauce, 4 noodles, remaining spinach mixture, and remaining sausage mixture.
Top with remaining 4 noodles and mozzarella slices. Spread remaining alfredo sauce over mozzarella cheese. Sprinkle with parmesan cheese. If desired, cover and chill overnight.
Let stand at room temperature 30 minutes before baking.
Cover and bake at 350 degrees for 1 hour, uncovering during last 15 minutes of baking.
Let stand 15 minutes before serving.
Yield: 8 servings
16 December 2008
Merrie's Great Appetizer
The wonderful Merrie Hallman has come up with another gem of a recipe. She is always looking out for us, especially at this festive (and stressful) time of year! Never fear, she has given us an easy appetizer that is sure to please our guests.
She wrote, "Went to a party last night and found an excellent, easy appetizer. Four simple ingredients. It sounds like something Sandra Lee would make up. Thought I'd share. Make them this holiday season and it will be a winner. Enjoy."
English Muffin Appetizers
1 package of English muffins – cut in half
6 tablespoon mayonnaise
6 scallions, finely chopped
½ cup freshly grated Parmesan cheese
Mix mayonnaise, scallions and Parmesan cheese together. Spread on muffins halves and broil.
Remove from oven and slice into quarters to make mini-pizza slices.
Absolutely delicious.
She wrote, "Went to a party last night and found an excellent, easy appetizer. Four simple ingredients. It sounds like something Sandra Lee would make up. Thought I'd share. Make them this holiday season and it will be a winner. Enjoy."
English Muffin Appetizers
1 package of English muffins – cut in half
6 tablespoon mayonnaise
6 scallions, finely chopped
½ cup freshly grated Parmesan cheese
Mix mayonnaise, scallions and Parmesan cheese together. Spread on muffins halves and broil.
Remove from oven and slice into quarters to make mini-pizza slices.
Absolutely delicious.
01 October 2008
Rodriguez Cheese Enchiladas
This is my Abuela's enchilada recipe. Her name is Esperanza Rodriguez. She taught my mom to make them, and my mom taught me. It is one of my very favorite meals. I still ask my mom to make it for me for my birthday meal.
2 tablespoons shortening
1/4 cup flour
2 tablespoons chili powder
8 ounces tomato sauce
2 cloves garlic, slightlly crushed
3 cups chicken broth (my mom uses water and a cube of chicken bouillon)
12 corn tortillas
12 ounches cheddar cheese, grated
1/2 a medium onion, finely chopped
1 tomato, sliced
1/4 head lettuce, shredded
Pam or other cooking spray
Melt 2 Tablespoons shortening in a skillet. Add flour; cook over medium heat until golden brown, stirring constantly. Remove from heat.
Add chili powder and mix until well blended.
Return to medium heat.
Add tomato sauce, garlic, and chicken stock.
Bring to a boil, stirring frequently.
Allow sauce to simmer covered while assembling the enchiladas.
Stir sauce occationally.
Soften each tortilla by spraying lightly with Pam and heating on a dry griddle or skillet.
Reserved 3/4 cup of grated cheese for topping.
Divide the remaining cheese into 12 portions.
Take a tortillas, place one portion of shredded cheese in the tortilla and roll up. Place the tortilla into baking dish seam side down.
Repeat previous two steps until all 12 enchiladas are in the pan.
Pour enough sauce over the enchiladas to moisten all the tortillas (you will have extra sauce - if you use it all here the enchiladas will be soggy)
Sprinkle the remaining cheese over the top.
Bake in a 375 degree oven for 10 minutes.
Garnish with onion, tomato, and lettuce.
Serve immediately after adding vegetables.
Serve extra sauce on the side.
2 tablespoons shortening
1/4 cup flour
2 tablespoons chili powder
8 ounces tomato sauce
2 cloves garlic, slightlly crushed
3 cups chicken broth (my mom uses water and a cube of chicken bouillon)
12 corn tortillas
12 ounches cheddar cheese, grated
1/2 a medium onion, finely chopped
1 tomato, sliced
1/4 head lettuce, shredded
Pam or other cooking spray
Melt 2 Tablespoons shortening in a skillet. Add flour; cook over medium heat until golden brown, stirring constantly. Remove from heat.
Add chili powder and mix until well blended.
Return to medium heat.
Add tomato sauce, garlic, and chicken stock.
Bring to a boil, stirring frequently.
Allow sauce to simmer covered while assembling the enchiladas.
Stir sauce occationally.
Soften each tortilla by spraying lightly with Pam and heating on a dry griddle or skillet.
Reserved 3/4 cup of grated cheese for topping.
Divide the remaining cheese into 12 portions.
Take a tortillas, place one portion of shredded cheese in the tortilla and roll up. Place the tortilla into baking dish seam side down.
Repeat previous two steps until all 12 enchiladas are in the pan.
Pour enough sauce over the enchiladas to moisten all the tortillas (you will have extra sauce - if you use it all here the enchiladas will be soggy)
Sprinkle the remaining cheese over the top.
Bake in a 375 degree oven for 10 minutes.
Garnish with onion, tomato, and lettuce.
Serve immediately after adding vegetables.
Serve extra sauce on the side.
Mexican Turkey Meatloaf
Cherri gave this recipe to Merrie, who then shared it with me. I thought I would post it so everyone can try it out!
1 lbs. ground turkey
1 small onion
1 cup of corn (substitute frozen southwestern corn)
1 cup of green peppers (add some red for color)
1 envelope of taco seasoning
1 egg white
1 cup of salsa
1 cup of low fat shredded cheese
Preheat oven 350 degrees.
Add first six ingredience to mixing bowl. Mix together well. Take half of mixture and mold in baking pan, sprinkle ½ cup of cheese on top of mold. Then place the remainder of mixture on top of the cheese and pour the cup of salsa on top and cover. Once the loaf is done top the salsa with the rest of the cheese, uncover bake until cheese is melted!
1 lbs. ground turkey
1 small onion
1 cup of corn (substitute frozen southwestern corn)
1 cup of green peppers (add some red for color)
1 envelope of taco seasoning
1 egg white
1 cup of salsa
1 cup of low fat shredded cheese
Preheat oven 350 degrees.
Add first six ingredience to mixing bowl. Mix together well. Take half of mixture and mold in baking pan, sprinkle ½ cup of cheese on top of mold. Then place the remainder of mixture on top of the cheese and pour the cup of salsa on top and cover. Once the loaf is done top the salsa with the rest of the cheese, uncover bake until cheese is melted!
15 July 2008
Football Dip
This simple, hearty dip is great for crisp fall football weekends when you'd rather watch the action on the field than the stove, oven, or grill.
2 lbs. Jimmy Dean Sausage (hot or mild as you like), or 1 lb. sausage and 1 lb. ground beef
1 large jar salsa (mild, medium, or hot as you like)
1/2 large red onion, diced
1 can diced tomatoes and green chilies, drained (Rotel recommended)
32 oz. Velveeta, cubed
1 jar sliced jalapenos, including juice to taste
Salt and pepper, garlic powder to taste
Tabasco to taste if desired
Brown and drain the sausage. Put the cooked sausage and all other ingredients in a crock pot. Set the pot for 4-6 hours, stirring occasionally during dead-ball situations.
Serve with Fritos Scoops or sturdy tortilla chips.
2 lbs. Jimmy Dean Sausage (hot or mild as you like), or 1 lb. sausage and 1 lb. ground beef
1 large jar salsa (mild, medium, or hot as you like)
1/2 large red onion, diced
1 can diced tomatoes and green chilies, drained (Rotel recommended)
32 oz. Velveeta, cubed
1 jar sliced jalapenos, including juice to taste
Salt and pepper, garlic powder to taste
Tabasco to taste if desired
Brown and drain the sausage. Put the cooked sausage and all other ingredients in a crock pot. Set the pot for 4-6 hours, stirring occasionally during dead-ball situations.
Serve with Fritos Scoops or sturdy tortilla chips.
18 December 2007
Chocolate Chip Cookie Recipe
Here is the recipe I use for making the chocolotate chip cookies, enjoy!
Renee
Chocolate Chip Cookies
From Food Network Kitchens How to Boil Water, Meredith, 2006
This is such an easy chocolate chip cookie. No special equipment, no creaming--a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies.
Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.
For a Rocky Road Bar: Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
Renee
Chocolate Chip Cookies
From Food Network Kitchens How to Boil Water, Meredith, 2006
This is such an easy chocolate chip cookie. No special equipment, no creaming--a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies.
Transfer hot cookies with a spatula to a rack to cool. Serve.
Store cookies in a tightly sealed container for up to 5 days.
For a Rocky Road Bar: Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
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