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.