Tuesday, April 28, 2009
This was supplied to me from my Tagfoot and Squidoo friend Mulberry straight from her write up on HubPages Crock Pot Beef Stroganoff
Beef stroganoff was one of the first dishes I learned to make as a young adult. I had a recipe that had been given to me by a friend's mother. For a number of years, it served as my standby when cooking a first meal for any guy I dated. It was well received too. It seemed that most of the men I met, loved anything with beef in it. Later, as I became a busy professional and wife, time became more critical. Arriving home after an eight to nine hour day at work only to rush into the kitchen to make this favorite dish was just overwhelming.
Like most women, I learned to adapt! I took my favorite recipe and altered it to use in the crock pot. It reduced the overall preparation time and allowed me to do part of the work in the morning before leaving and the other half after arriving home. The crock pot beef stroganoff recipe on this page is the result of this transition to the slow cooker.
1 to 1 1/2 lbs. sirloin steak, cut into 1 inch cubes
1 tablespoon cooking oil
8 ounces sliced mushrooms
1/2 cup chopped onion
2 gloves garlic, minced
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons cooking sherry
8 ounces sour cream
4 tablespoons cornstarch
1/4 cup beef broth chilled
Preparing Crock Pot Beef Stroganoff
Cut sirloin steak into 1" cubes. Brown it in skillet with hot oil. Drain.
Combine beef, onion, garlic, and mushrooms in the crock pot. Combine tomato paste with beef broth, then add sherry. Pour over ingredients in the crock pot.
Cook on low for approximately 7 1/2 hours.
Whisk cornstarch into chilled, 1/4 cup beef broth and add to sour cream. Stir to mix well. Add to crock pot, stirring again. Cover and cook for an additional 20 minutes. Do not allow it to boil.
This easy beef stroganoff can be served over cooked rice or egg noodles.
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Friday, April 10, 2009
The is from my Tagfoot and Squidoo friend Pastiche. You can find this recipe and the story behind it on her lens Yummiest Chocolate Cake Ever
Hattie's Chocolate Cake
Ingredients for Hattie's Chocolate Cake
1/2 C. butter, softened
1/2 C sugar
3/4 C. baking cocoa
2 C. flour
pinch of salt
2 tsp. baking soda
1 tsp. baking powder
1 C. milk
1 C. strong coffee, cooled
1 tsp. vanilla
Chocolate Cake Instructions
How to Mix and Bake a Perfect Chocolate Cake
Sift dry ingredients together; set aside.
Cream butter and sugar until fluffy; beat in eggs 1 at a time.
Add sifted dry ingredients alternately with milk, beat gently until combined.
Add coffee and vanilla and stir until well blended.
Bake in 2 greased and floured cake pans at 350 degrees F until cake tests done with a toothpick in the center (start testing after about 20 minutes baking time).
Cool and remove layers from pans. Complete cooling on cake racks.
Fudgey Dark Chocolate Icing
Deep dark brown chocolate, moist and delicious frosting
1/2 C. butter (1 stick) melted
1 box (2 C.) confectioner's sugar
2 Tbl. Cocoa (+/- to suit your chocolate desire)
1 tsp. vanilla
1 tsp. milk
Melt butter in saucepan; remove from heat and stir in sugar and cocoa, then vanilla and milk.
Stir until glossy and thick. Cool slightly and spread on cake.
Variations on Chocolate Cake
It's hard to improve on a perfect chocolate cake ... unless you add whipped cream
1. Substitute butter cream frosting for chocolate icing, and decorate cake top with chocolate curls or sprinkles.
2. Split layers into two thinner layers each after cake is thoroughly cooled. Spread sweetened whipped cream filling between all the layers, then frost sides and top with butter cream frosting or chocolate icing.
3. If using whipped cream filling, add 1 tsp mint extract while whipping. Chocolate mint delight - yum.
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My Chicken Vegetable Soup Recipe by Mulberry This is from her HUB page Chicken Vegetable Soup Recipe Read more of what she has to say.
Mulberry is also my Tagfoot and Squidoo friend.
Enjoy this soup both with chicken and without; as a simple meatless vegetable soup.With the chicken it's hearty, without it's an extremely quick and easy vegetable soup recipe. Serve at least 3-4 people.
What You'll Need
The list of tools you'll need is brief:
-- 3 quart sauce pan
-- Cutting Board
-- Knife for cutting vegetables
-- Measuring spoons
-- 2 Tablespoons butter
-- 1/2 medium onion, peeled, and diced
-- 2 - 3 medium sized russet potatoes, peeled and diced
-- 2 carrots, peeled and sliced or 1/3 cup match stick carrots
-- 1 stalk celery, sliced
-- 3/4 cup either peas, green beans, or lima beans (frozen or fresh)
-- 3/4 cup corn (frozen or fresh) or diced yellow pepper
-- 1/2 teaspoon dried thyme
-- 1 1/2 tablespoons flour
-- 32 to 38 ounces chicken stock
-- 1/3 cup whipping cream
-- salt, pepper, and parsley
-- 1/2 chicken breast, poached, shredded (optional)
Chicken can be poached by simmering water in a saucepan, adding chicken assuring it's covered by simmering water, and allowing to sit for 15 minutes.
Putting It Together
This is quick and easy.
Melt butter in 3 quart saucepan. Add onion and celery; saute over low heat for 3 to 4 minutes to soften. Add flour and stir, cooking for about one minute. Add chicken stock gradually while stirring. Add vegetables and thyme; bring to a boil over high heat. Reduce heat to medium-low and cook for approximately 25 minutes.
Reduce heat to lowest setting, add in shredded chicken at this point if using, stir in cream, salt and pepper to taste and allow to heat through for 3 or 4 minutes. Serve, and garnish with chopped parsley.
Monday, March 23, 2009
This recipe for Tandoori Chicken and Garam Masala was sent to me from a fellow Squidoo member. If you would like to join Squidoo Click here! To read any of my lenses see me as sandyspider on Squidoo.
This has been sent as one image, which I broke down to several. I tried converting it to a text manager, but about 75% of the words it didn't recognize. I didn't feel like retyping it. If it isn't readable, send me a message and I will type it out. (It might have been faster to just retype it.)A variation of this recipe can be found on GRILLED TANDOORI CHICKEN WITH GARAM MASALA Recipe
A little taste of Indian style cooking. I haven't tried it yet. Thought it sounded good. For those who try the recipe, send me a message to firstname.lastname@example.org or post a comment.
Please note that store-bought Garam Masala is horrible when compared with this mixture which you make yourself. This is vastly superior. And on the rare occasions when I go to the trouble of making this, I usually add more Garam Masala than the recipe calls for.
Also, as mentioned I leave out the food coloring, and where the recipe calls for using the whole cut up chicken, I use boned chicken breasts....which require less cooking time.
It's good stuff! Good luck with it!
Tom Swisstoons on Squidoo
Tuesday, March 10, 2009
This video goes with the Recipe for Homemade Chicken Noodle soup that I created and located on this blog for March 23, 2008. This video is on YouTube. A rating and comment will be much appreciated. You can also read more about on my lens Homemade Chicken Noodle Soup Again comments are welcome.
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Wednesday, March 4, 2009
For recipe go to Make Crockpot Chicken Tacos Then read my review.
I just made this recipe. But since there were 2 of us, I cut back on the recipe from 6 to 3 chicken breast. Then kept everything else the same as shown on the recipe. If I had used the 6 chicken breast, I would of doubled all the other ingredients. The recipe seem to have lacked the way it was. The chicken and salsa does not produce enough liquid to keep from burning in the bottom of the crockpot, even on low. Water had to be added and it had to be checked and moved around several times during cooking. It is not a recipe to leave for the day. It burns easy and I would not recommend cooking it on high.
In the end, this recipe turned out good.
Sunday, March 1, 2009
This recipe came from my Tagfoot friend’s blog Sandys5324’s Blog I was given permission to share it on mine. If you have a recipe you would like to share on this blog send it to me at email@example.com Include an image if you have one and a link to your blog or website. Don’t forget to join my fan club. I will join yours as well. You can join any of my blogs from here as well. If you would like to contribute to any of them just send an email. All comments are welcome.
Sandy found this recipe from a local news station.
1 1/2 cups port wine
2 tablespoons olive or grapeseed oil
1 1/2 cups chicken broth
1 1/2 lbs pork tenderloin, trimmed
1/2 cup canned tart, pitted cherries in water
1/2 cup flour
2 tablespoons cherry or raspberry preserves
sea salt & pepper
2 teaspoons Bavarian mustard or Dijon
Fresh chopped parsley
4 tablespoons butter melted
In medium bowl combine wine, broth, cherries, mustard and preserves and set aside. Heat oven to 350 degrees. Set oven safe tray large enough for all meat to side.
Cut pork into thin 1/2 to 1″ thick slices - narrow width not long lengths. Dip the pork slices in butter then coat with flour. Heat oil in large frying skillet to med/med high. Low enough to allow the meat to cook, yet high enough to brown and sear it. Cook for 4 minutes on each side.
Add oil to pan as needed and as meat finishes cooking place on tray in oven to keep warm. (I had to cook 2 large roasts so this took a little while) Add salt and pepper to taste either in flour or as meat cooks.
When all meat is cooked and in the oven add wine mix to skillet, scraping to loosen browned bits into sauce. Increase heat to high and bring to boil. Cook until sauce reduces about 2-3 minutes.
I cooked about 5-7 minutes and it seemed too thin so I carefully added 1 tablespoon flour to boiling wine mix, stirring well to be sure it doesn’t clump. When sufficiently reduced to your desired consistency (not thick though) serve individually over meat.
Monday, February 23, 2009
1 pre-baked prepared or home-made pie crust shell
Preheat oven to 300°F.
7 tablespoons cornstarch
1 tablespoon flour
1 3/4 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
grated rind of two lemons
1 tablespoon butter
1/4 teaspoon salt
1/2 cup unstrained lemon juice
Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.
Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.
Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in grated lemon rind, butter, salt, and lemon juice.
Stir constantly, continuing to cook until the egg yolks become smooth and thick.
Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.
5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
9 tablespoons granulated sugar
1/4 teaspoon lemon juice
Place salt and lemon juice in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar.
Spread meringue on top of lemon filling.
Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. About 10 to 15 minutes.
* 1 cup chopped walnuts, lightly toasted (optional)
* 1 1/2 cups raisins
* 1/2 teaspoon nutmeg
* 1/4 teaspoon allspice
* 1 teaspoon cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 1/2 cups all-purpose flour
* 3 cups old-fashioned oats, not instant or quick-cook
* 1 teaspoon vanilla extract
* 2 cups light brown sugar
* 2 eggs
* 1 cup (2 sticks) unsalted butter, softened at room temperature
* 1 tablespoon plus 1 teaspoon vegetable shortening
Note: May substitute chocolate chips for raisins or use a combination.
Position one oven rack in the center and another in the lower third of the oven and preheat the oven to 375Â°F.
Grease 2 large baking sheets with 2 teaspoons each of the vegetable shortening. Set aside.
In the bowl of an electric mixer, cream the butter and brown sugar together at medium speed until very light and fluffy, about 2 to 3 minutes.
Turn the mixer off before adding the eggs and vanilla extract, then beat until thoroughly combined.
In a medium mixing bowl, combine the oats, flour, baking powder, salt, cinnamon, allspice, and nutmeg and stir to combine.
With the mixer turned off, add the dry ingredients to the mixing bowl. Beat on low speed until dry ingredients are just combined, about 1 minute. Turn the mixer off.
Add the raisins and walnuts, if desired, and mix at low speed until just combined.
Using a 1/4-cup measure, scoop the cookie dough into 24 equal portions and place 12 of the dough balls 2 inches apart on each of the prepared baking sheets. Press the dough down slightly with your hands or the back of a spoon.
Using oven mitts or pot holders, transfer the baking sheets to the oven and bake for 22 to 25 minutes, exchanging positions of baking sheets after 10 minutes.
Using oven mitts or pot holders, remove the baking sheets from the oven and set aside on wire racks for about 10 minutes, or until the cookies are almost completely cooled. Remove the sheets from the racks.
Using a metal spatula, transfer the cookies from the baking sheets to the wire racks to allow them to finish cooling. Be careful-these cookies are fragile while they're warm.
YIELD: 24 extra-large cookies
Chicken Noodle Soup is one of my specialties. The recipe I use varies in the way I make it each time. This is my own recipe, never written down, until now. My daughter who is in College, helped me make this. We video taped it but have not yet loaded it online. Send me an email at firstname.lastname@example.org if you would like me to contact you when we have the video ready. Go to Homemade Chicken Noodle Soup to read more about this and sign my guest book.
This is a recipe is for a slow cooker, but a large stock pan can be substituted. Adjust the seasoning to your taste.
3 1/2 to 4 lbs. frying chicken
1 large onion (or 2 medium) - diced
3 carrots, sliced
3 celery stalks, sliced
1 tsp. salt
1/2 tsp. pepper
2 tsp. lemon pepper
1 tsp. basil
1/2 tsp. thyme
2 tsp. parsley flakes (crushed)
1/2 tsp sage
2 tsp. beef bouillon (or 2 cubes)
2 tsp chicken bouillon (or 2 cubes)
1 1/2 to 2 c. 100% orange juice
2 1/2 to 3 c. egg noodles
5 c. of water
1 c. of water for bouillon
Wash chicken thoroughly, peel off skin and cut off any excess fat. Place chicken in slow cooker with 5 cups of water (or enough to cover chicken). Follow the directions on the slow cooker. In most cases, heat at 300 degrees until boiling, then simmer 3 to 4 hours. Chicken will be done when the meat falls off the bone.
During the time that you are cooking the chicken, cut up the vegetables and set aside.
When the chicken is done, take it out of the cooker, debone the chicken and break it into pieces. Strain the broth for any small bones through a strainer. (You can also strain it through cheesecloth to trap some of the grease. The fat can also be removed by chilling the broth overnight and skimming off the layer of fat from the top.)
Add back all of the broth to the slow cooker. Place the bouillon in the cup of hot water and mix until dissolved. Add the bouillon mixture and the orange juice to the slow cooker. Combine the chicken, vegetables and spices to the slow cooker. Heat the soup to boil and then simmer for at least an hour or until vegetables are tender.
Cook the egg noodles according to the directions, and then add to the pot. Cook another 30 minutes.
Makes about 4 1/2 quarts
Serves 10 (or 4 very hungry people)
After we made the video, (a little hard to make ingredient changes, during filming), I did add an additional teaspoon of lemon pepper and basil then what is listed above. Even then, I found it less seasoned to how I usually cook it. But seasoning is an individual taste. Feel free to experiment and adjust the seasoning to your liking.
Cut the recipe in half for smaller portions. Even after all these years of cooking, I still haven't figured out to cook for a few people.
Soup can be placed in smaller containers for the freezer. Can be frozen for several months.
Lemon pepper is a great substitute for salt. You can use more of of it in place of the salt.
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