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Monthly Archives: January 2011

Hungarian Beef and Noodles

 

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 Tablespoon paprika
  • 1 teaspoon dried thyme
  • 3½ cups beef broth
  • 1 can Cream of Mushroom Soup
  • 4 cups medium egg noodles
  • 1 (10 ounce) package frozen peas and carrots
  • ¼ cup sour cream

In a large nonstick skillet, brown the beef over medium-high heat, breaking up any large chunks of a spoon.  Stir in the onion, bell pepper, and garlic. Cook, stirring often, for 5 minutes.

Stir in the paprika and thyme.  Add the broth,soup, noodles, and peas. Bring to a boil over medium-high heat.  Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender.

Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes.

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Week 35 Menu

 

Friday

Left Overs / Clean Out Fridge

Saturday

Monterrey Chicken with Roasted Baby Red Potatoes

Sunday

Hungarian Beef and Noodles

Monday

Pork and Snow Pea Stir-Fry

Tuesday

Philly Cheese Steaks

Wednesday

Beef and Broccoli Ramen Bowl

Thursday

Tuna Noodle Casserole

 
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Posted by on January 28, 2011 in Dinner, Food, Frugal, Menus, Recipes

 

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Chicken and Dumpling Soup

Making a fresh stock in the morning made this soup beyond wonderful!  Enjoy friends.

 

  • 8 cups chicken stock (fresh or canned)
  • 1 tsp olive oil
  • 1 onion diced
  • 2 cloves of garlic minced
  • 1 1/2 cups of carrots diced
  • 3 celery ribs diced
  • 2 tsp chicken bouillon
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1/2 tsp dried thyme or basil
  • 1 1/2 cup cooked chicken diced (You can use canned chicken)

Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.

Dumplings

  • 2 cups flour
  • 1 tsp salt
  • 1/2 tsp. baking powder
  • 6 TBS butter
  • 1 egg, beaten
  • 1/2 cup milk

Combine all your dry ingredients then cut in the butter. Next stir in the egg and milk. Roll out on a lightly floured surface to 1/2-3/4 inch thick. Cut into 1 inch squares. Add to your soup one at a time and simmer for the last 5 minutes of soup cooking time.

 
 

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Philly Cheese Steaks

My son loves these so I gave making them at home a try, I’m not usually a sandwich eater but for these I’ll make an exception! Yum!

  • 3 medium onions, sliced as thin as possible and rings separated
  • 1 cup mushrooms, sliced
  • 2- 8 oz chipped steak (thin sliced eye of round, rib eye, or sirloin tip roast)
  • 2 TBS olive oil
  • Provolone cheese slices
  • 5 Italian, or hoagie rolls
  • Salt and pepper
  • Dill pickle spears

Freeze steak before slicing.  Slice it paper thin.

In a large frying pan over high heat, add oil and heat.  Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent.
Add steak slices and cook for 3 minutes or until meat lightly browns.  Add salt and pepper to taste.
Heap cooked meat mixture in a long pile across pan.  Lay cheese slices over meat until melted.
Slice bread lengthwise.  Using a spatula, scoop meat mixture and cheese and lay on bread with cheese on top. OR, load your bread with meat and cheese then wrap in tinfoil and place into a heated oven for 3 minutes to melt all cheese and warm.  Serve with a dill pickle.

 

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Blueberry Muffin Top Cookies

I adapted a delicious recipe from Pillsbury®.

 

Pillsbury® refrigerated sugar cookie dough gives these muffin tops a head start for an easy blueberry breakfast treat that’s delicious served warm or cool.
Prep Time: 20 Min
Total Time: 45 Min
Makes: 28
INGREDIENTS:

  • 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  • 1 1/4 cups All Purpose Flour
  • 1/4 cup sugar
  • 2 tablespoons  Butter
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 package (3 oz) cream cheese, softened
  • 1  Egg
  • 1/3 cup milk
  • 2 to 3 teaspoons grated lemon peel
  • 2 tablespoons lemon juice
  • 1 1/4 cups fresh or frozen (thawed) blueberries

DIRECTIONS:
* Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In small bowl, mix 1/4 cup of the flour, sugar and butter with fork until crumbly; set aside to use for topping. In another small bowl, mix remaining 1 cup flour, baking powder and baking soda; set aside.
* In medium bowl, beat dough and cream cheese with electric mixer on medium speed until blended. On low speed, beat in egg, milk, lemon peel and lemon juice until well blended. Stir in flour mixture just until combined (do not overmix; mixture will be a thick batter). Carefully fold in blueberries. (If using thawed berries, rinse and pat dry with paper towel before adding.)
* Drop batter by heaping tablespoonfuls 1 to 2 inches apart onto cookie sheets, using rubber spatula to scrape batter from tablespoon. Sprinkle each muffin top with about 1 teaspoon crumb topping.
* Bake 12-13 minutes or just until edges begin to brown. Cool on cookie sheets 2 to 3 minutes before removing to cooling racks. Serve warm or cool.

 
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Posted by on January 24, 2011 in Desserts, Recipes

 

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Bacon Cheeseburger Pasta

Another fast comfort food meal. It has been -22° here all last week and weekend;  this dish will help keep us warm inside!

  • 8 ounces uncooked penne pasta
  • 1 pound ground beef
  • 6 bacon strips, diced
  • 1 can (10 ounces) condensed tomato soup
  • 1 cup (4 ounces) shredded cheddar cheese

Cook pasta according to package directions.
While pasta is cooking; cook beef over medium heat in a large skillet until no longer pink. Drain and set aside.
In the same skillet, cook bacon until crisp. Using a slotted spoon, remove to paper towels.
Drain bacon drippings from skillet. Drain pasta, add to skillet.
Stir in the soup, beef and bacon; heat through.
Sprinkle with cheese, cover and cook until the cheese is melted.

Makes 4 servings

 
 

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I’m Posting every day in 2011!

I’ve decided I want to blog more. Rather than just thinking about doing it, I’m starting right now.  I will be posting on this blog once a day for all of 2011.

I know it won’t be easy, but it will be fun, inspiring, awesome and wonderful. Therefore I’m promising to make use of The DailyPost, and the community of other bloggers with similar goals, to help me along the way, including asking for help when I need it and encouraging others when I can.

If you already read my blog, I hope you’ll encourage me with comments and likes, and good will along the way.

Signed,

Eel

 
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Posted by on January 23, 2011 in Brunch, Dinner, Journal

 

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